Yield
Makes 8 servings

To add Southwestern flair to this recipe, try our variation, which features green chiles.

How to Make It

Step 1

Combine first 4 ingredients.

Step 2

Whisk together eggs, whipping cream, and butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13- x 9-inch baking dish.

Step 3

Bake at 350° for 45 minutes or until golden brown and set. Let stand 5 minutes.

Step 4

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

Step 5

NOTE: For testing purposes only, we used Silver Queen corn.

Step 6

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

Ratings & Reviews

Lewisk59's Review

phillodoe
December 14, 2012
This is one of my 'go to' recipes. I like it with super-sweet white corn (frozen). It just cooks an extra 10 minutes to heat the frozen veggies. You can even make it with mixed vegetables or throw in some chicken and make it into a one-pot, simply fabulous meal!

vickizung's Review

vickizung
November 11, 2011
N/A

JaGaCook's Review

Lewisk59
July 07, 2010
This was a hit with the hubby. I halved the recipe and used canned corn. Got 6 servings out of it. Will make again!

peaches09's Review

peaches09
February 07, 2010
This is the best corn pudding ever! It's perfect made with fresh corn. In winter, I use frozen baby white corn - also delicious! We love this recipe in summer at barbecues, and in winter for holiday gatherings. Try this - you will love it.

phillodoe's Review

JaGaCook
May 30, 2009
Too sweet, too creamy, and not enough corn, for a good southern side dish. Will not make again. Maybe if you cut the sugar and increased the amount of corn.