Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

a pure and simple corn pudding

review
cindyluhooskitchen avatar
Private Recipe by
Cindy Smith Bryson
@cindyluhooskitchen
The beautiful Gulf Coast of, FL

This is my attempt to recreate a corn pudding that my friend, Diane, always made for Thanksgiving. With a creamy pudding texture and a slight sweetness you will be serving both a side and a light dessert! Fresh corn is best but if you must use whole frozen niblets. For best results, frozen corn should be partially thawed. This is a back to basics corn pudding. Pure and simple indeed! Hope you will enjoy.

►
yield 6 -8
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For a pure and simple corn pudding

  • 3 Tbsp
    butter, melted (you will also need butter to butter your serving dish)
  • 2 c
    fresh corn (about 3 ears) or frozen corn niblets-semi thawed (canned is not recommended)
  • 1/3 c
    white sugar
  • 1 tsp
    salt
  • 2 lg
    eggs, beaten
  • 2 c
    whole milk (reduced fat not recommended)
  • 1/2 tsp
    freshly grated nutmeg, or same amount ground nutmeg

How To Make a pure and simple corn pudding

  • 1
    Heat oven to 350 degrees and butter a 1 and 1/2 quart baking dish.
  • 2
    Use a corn stripper or knife to cut corn from the cob. Cut into mixing bowl. If using knife, cut from top of the ear downward. Don't cut too close to the cob; cut only half the kernel and then use back of knife to scrape off the rest of the corn.
  • 3
    Stir sugar and salt into corn. Mix beaten eggs and milk together and then stir into corn mixture. Add melted butter and mix well.
  • 4
    Spoon mixture into baking dish and sprinkle with nutmeg. Place baking dish in larger baking dish or roasting pan. Place in oven and pour HOT water (careful!) into larger dish until water comes halfway up the sides of smaller baking dish. This baking method will give the pudding its jiggly texture.
  • 5
    Bake 40-50 minutes until knife inserted into center of pudding comes out clean. Pudding will be set but still jiggly inside.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT