Corn Pudding

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Corn Pudding

When the first European settlers began experimenting with the “Indian” corn that sustained them, they found that this Native American grain was a better match for British-style puddings than breads. Vegetable puddings made with eggs and milk or cream were documented in English cookery books in the 17th century, so it wasn’t a big leap for New Englanders to begin cooking corn in custard. The dish remains as simple and delicious today.
Note: Fresh corn kernels right off the cob are always best, but frozen corn will do in a pinch.

Total Time: 30
Yield: 6 servings


  • 3 tablespoons salted butter, plus more for dish
  • 2 cups whole corn kernels (see Note)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon table salt
  • 3 large eggs
  • 1-3/4 cups milk


Preheat oven to 325° and grease a 1-1/2-quart casserole dish.
Combine the butter, corn, flour, sugar, and salt in a blender or food processor and pulse until combined. Add eggs, one at a time, mixing after each addition. Add milk and blend. Pour into prepared dish and bake until set, about 1 hour, stirring once after 20 minutes.

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