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Corn Pudding

Corn Pudding

Corn Pudding

Corn Pudding


12 to 13 ears fresh corn, husks removed

1/4 cup sugar

3 tablespoons all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoons salt

6 large eggs

2 cups whipping cream

1/2 cup butter, melted


1. Preheat oven to 350°. Cut kernels from cobs into a large bowl (about 6 cups). Scrape milk and remaining pulp from cobs; discard cobs.

2. Combine sugar and next 3 ingredients. Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture to egg mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13- x 9-inch baking dish.

3. Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes.

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