Corn Pudding Recipe
American · Side dish · 55 min total
A classic Southern side dish that's creamy, sweet, and savory, perfect for holiday feasts or weeknight dinners.
10
min prep
min prep
45
min cook
min cook
8
servings
servings
240
kcal/serving
kcal/serving
Ingredients
- 4 cups fresh or frozen corn kernels (about 6 ears)
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C). Grease a 2-quart baking dish.
- If using fresh corn, cut kernels from cobs. In a large bowl, combine corn and melted butter.
- In a separate bowl, whisk eggs, milk, and heavy cream until smooth.
- Add sugar, flour, salt, and pepper to the egg mixture and whisk until well blended.
- Pour the egg mixture over the corn and stir to combine.
- Transfer to the prepared baking dish. Bake for 40-45 minutes, until set and golden brown on top.
- Let cool for 5 minutes before serving.
Tips
- For a richer flavor, substitute half the milk with additional heavy cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
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