Creamy Corn Pudding



Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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cornCreamy Corn Pudding

Growing up in Nebraska I ate the best corn ever.  Corn was a late summer staple that went with every night of barbequing.  This summer I’m getting ready to put up corn to enjoy the rest of the year.  Try using fresh corn for this savory pudding that goes exceptionally well with baked ham.  Perfect for a late summer feast.


4 Tablespoons Unsalted Butter

1 Medium Chopped Onion

1/4 Cup Unbleached Flour

2 Cups Warmed Half & Half

1 Cup Warmed Milk

2 Cups Fresh Cooked Corn (About 4 Ears Cut From the Cob)

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

4 Large Eggs

Boiling Water

Preheat your oven to 325° F.  In a medium-size saucepan, melt the butter over a medium heat.  Add the chopped onions and cook for 10 minutes, stirring often.  Add the flour and cook for one minute while continuing to stir.  With a wire whisk, gradually whisk in the warm half & half and warm milk.  Bring to a boil making sure to whisk constantly.  Reduce the heat and let simmer for 10 minutes.  You will want the sauce to be thick.  Remove from the heat; stir in the corn, kosher salt and pepper.  In a medium-size casserole (2-quart), with a wire whisk, beat the eggs lightly.  Slowly add the corn mixture, beating constantly.  Set the casserole in a 13”x9” baking pan.  Put the pan on the middle oven rack and pour enough boiling water into the pan to come halfway up the sides of the casserole.  Bake for 80 to 90 minutes until an inserted knife comes out clean.  Remove from the oven and remove from the baking pan.  Let cool for 10 minutes before serving.  Serves 8 as a side dish.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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