Sweet Corn Pudding

Makes 8 servings


  • 2 Tbsp. butter
  • 4 cups sweet corn kernels (cut from cob
  • 4 eggs
  • 1 1/2 cups half-and-half (or 3/4 cup whole milk and 3/4 cup whipping cream)
  • 8 Tbsp. sugar
  • 1/4 cup butter, room temperature
  • 2 1/2 Tbsp. all purpose flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • Optional: 1 tsp. cinnamon and/or dash of nutmeg
  • Optional: toppings such as whipped cream or fresh fruit


  1. Preheat oven to 350F. Add 2 Tbsp. butter to 8x8 baking dish while oven is preheating. Once butter is melted, swirl around liquid until dish is well-greased. Set dish aside.
  2. Place corn, eggs, half-and-half, sugar, butter, flour, baking power, and salt into a blender. Blend until smooth.
  3. Add cinnamon and/or nutmeg, if using. Pulse a few times to mix into batter.
  4. Pour batter into prepared baking dish. Bake for 40-45 minutes, until knife inserted in center comes out clean.
  5. Remove to cooling rack. Cool for 10 minutes.
  6. Serve warm, topped with blueberries, sliced peaches

Recipes and photo from mizhelenscountrycottage.com.

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