Corn Pudding

Corn Pudding Recipe
6 Servings

Cost per Serving:



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1 tablespoon unsalted butter, for greasing casserole
4 large eggs
3/4 cup heavy cream
3/4 cup milk
3 cups white corn (from about 6 medium ears)
1 tablespoon finely chopped chives
Pinch ground nutmeg
1 teaspoon salt
Pinch white pepper


Preheat oven to 325°F. Grease a shallow, 1 1/2-quart casserole with butter.

In a medium bowl, whisk together eggs, cream and milk. Add corn, chives, nutmeg, salt and white pepper; stir mixture to combine. Pour into casserole.

Place casserole in large roasting pan; pour hot water to reach halfway up sides of casserole. Bake 45 minutes to 1 hour. Remove casserole from water bath and let cool for 10 minutes.

Created date

September 2005

Nutritional Information

Calories 245
Fat 18 g
Satfat 10 g
Protein 8 g
Carbohydrate 17 g
Fiber 1 g
Cholesterol 194 mg
Sodium 456 mg