Corn Pudding
Sweet, custardy corn pudding - a Southern holiday side that's somewhere between a soufflé and a casserole.
Recipe by the SouthernComfy Editorial Team
Developed and reviewed by our editorial team.
Prep Time
15m
Cook Time
50m
Servings
10
Difficulty
Easy
Estimated Nutrition
Per serving · estimated
Calories
260
Protein
6 g
Carbs
24 g
Fat
16 g
Share This Recipe
Ingredients
Shop the tools- 4 cups fresh corn kernels
- 4 eggs, beaten
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup melted butter
- 1/4 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon nutmeg
Instructions
Preheat oven to 350°F. Grease a 2-quart baking dish.
Mix flour, sugar, salt, pepper, and nutmeg.
Stir in corn kernels.
Pour into prepared baking dish.
Bake 45-50 minutes until set and golden on top.
Let stand 10 minutes before serving.
Chef's Comfy Tip
The pudding is done when a knife inserted in the center comes out clean - it should be creamy but set, not jiggly.
Affiliate Disclosure: As an Amazon Associate, SouthernComfy.com earns from qualifying purchases.
Never Miss a Recipe!
Get Southern comfort food recipes delivered to your inbox weekly. Plus practical cooking tips and recipe guides!
Southern Cookbooks Worth Owning
Expand your Southern cooking repertoire
The Lee Bros. Southern Cookbook
by Matt Lee & Ted Lee
Stories and recipes for Southerners and would-be Southerners
Find on Books-A-MillionSouthern Living Annual Recipes
by Southern Living
A year-round collection of Southern recipes
Find on Books-A-MillionThe Gift of Southern Cooking
by Edna Lewis & Scott Peacock
Traditional recipes with stories and techniques
Find on Books-A-MillionJubilee: Recipes from Two Centuries
by Toni Tipton-Martin
Celebrating the life of African American cooks
Find on Books-A-MillionThis post contains affiliate links. We may earn a commission if you purchase through these links.
Comments (0)
Please sign in to leave a comment