Sweet Corn Pudding Recipe

Looking for an easy Sweet Corn Pudding recipe? Learn how to make Sweet Corn Pudding using healthy ingredients.


Submitted by graphs

Makes 6 servings



Fresh sweet corn enveloped in a silky smooth custard. I haven?t tried it but I have a feeling this would be really good with some cheese ? parmesan or cheddar ? folded in. I don?t know if Miss Edna would approve but I bet it?d be really tasty.

Recipe Ingredients for Sweet Corn Pudding

2 cups of corn, kernels from the cob (about 3-5 ears depending on the size)
1/3 cup sugar
1 teaspoon kosher salt
1/8 teaspoon cayenne
1/2 teaspoon freshly ground pepper
2 large eggs, beaten
2 cups milk
3 tablespoons melted butter
1/2 teaspoon freshly grated nutmeg

Recipe Directions for Sweet Corn Pudding

  1. Preheat the oven to 350F and set a pot of water to boil (you?re going to bake in a bain marie or water bath.)

  2. Lightly grease a 1 quart casserole dish with softened butter. Place in a large roasting pan and set aside.

  3. Cut the corn kernels from the cob, using a serrated knife and cutting from the top to the bottom of each cob. Cut only half of the kernel ? if you get too close to the cob you?ll get some of the tough bits.

  4. Use the back of the knife to scrape the cobs right into the bowl for the creamy bits and corn liquid. According to Miss Edna this gives the pudding a better texture.

  5. Add the corn to a large bowl with the sugar, salt, cayenne and black pepper and stir to combine.

  6. Combine the milk and eggs then add to the corn mixture, mixing well.

  7. Add the melted butter, stir to combine.

  8. Pour the mixture into the prepared casserole dish.

  9. Sprinkle the nutmeg on top.

  10. Now then, you?ve got to get that boiling water into the roasting pan but not the casserole. I find the easiest way to do this is to put the unfilled pan into the oven and then carefully pouring the boiling water into the roasting pan to come halfway up the side of the casserole. If you?re brave ? and steady ? you can fill it outside of the stove and move the whole hot thing into the oven. Be careful not to slosh hot water into the casserole.

  11. Bake for 45 minutes until a tester comes out clean.

  12. Let cool for at least 15 minutes before serving. Pudding best served warm or room temperature and will keep in the fridge for a few days.

  13. Note: the few times I?ve made this, a clear liquid would seep out after I?d taken a scoop. Usually this a sign of a broken custard but when tasted, it was pure corn flavor. I think that this has to do with the freshness of the corn I was using ? high sugar, high moisture, low starch. Makes perfect sense so if yours does this, not to worry. It?s pretty delicious. If it bugs you, I suppose you can add a Tablespoon of cornstarch to thicken up any juices but I like it just the way it is.

Categories

Vegetables, Side Dish, American, Bake

Nutrition Facts
Serving Size 168.9g
Amount Per Serving
Calories
204
Calories from Fat
87
% Daily Value*
Total Fat
9.7g
15%
Saturated Fat
5.3g
26%
Trans Fat
0.0g
Cholesterol
92mg
31%
Sodium
493mg
21%
Potassium
289mg
8%
Total Carbohydrates
25.0g
8%
Dietary Fiber
1.5g
6%
Sugars
17.1g
Protein
6.5g
Vitamin A 11% Vitamin C 6%
Calcium 11% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
    Bad points
  • High in saturated fat
  • High in cholesterol
  • Very high in sugar
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement