Prep Time
15 Mins
Cook Time
30 Mins
Stand Time
5 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Combine first 4 ingredients.

Step 2

Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into 8 lightly greased 8-oz. custard cups.

Step 3

Bake at 350° for 30 minutes or until pudding is set and deep golden. Let stand 5 minutes.

Step 4

*6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.

Step 5

Note: You may substitute 1 (13- x 9-inch) baking dish for ramekins. Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes. For testing purposes only, we used 'Silver Queen' corn.

Step 6

Southwestern Corn Pudding: Stir in 1 (5-oz.) can chopped green chiles and 1/4 tsp. ground cumin.

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