Sweet Corn Pudding Recipe

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Photo courtesy pilipphoto/Fotolia
Sweet corn can be used to make a surprisingly tasty pudding.
1 hr 20 min DURATION
6 Servings SERVINGS


  • 1 tablespoon butter
    1 medium onion, finely chopped
    3 cups of fresh sweet corn kernels (7 to 8 plump ears)
    2 cups whole milk
    6 large eggs, slightly beaten
    Dash nutmeg

    Optional: 1 teaspoon sugar


  • Heat oven to 350 degrees. In a small nonstick pan, melt the butter over medium heat. Sauté the onion until it is translucent, about 7 minutes.

    In a large bowl add the onion, corn, milk, eggs, nutmeg (and sugar if using) and mix well. Pour the mixture into a 9-inch casserole or small pottery pie dish. Bake for 1 hour, or until lightly browned and a knife inserted halfway into the center comes out clean.


This old-time pudding with sweet corn kernels enveloped in rich custard is as big a treat today as it must have been years ago. 

To remove kernels from a cob: Cut a small amount off the cob’s blunt end to make it straight across; place the squared-off blunt end down on a cutting board and then use a sharp knife to cut downward, removing the kernels. Serve as a side dish with red meat or poultry, or as a hearty lunch with a salad.