Fresh Corn Pudding Recipe - Allrecipes.com
Fresh Corn Pudding Recipe
  • READY IN hrs

Fresh Corn Pudding

Recipe by  

"This is yummy comfort food made with fresh corn!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13 inch baking pan and set in oven to melt.
  2. In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan.
  3. Bake in preheated oven for 1 hour or until set in center and golden brown on top.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 13, 2007

This is a terrific recipe. However, I used 4 cups fresh corn. You could also probably get by with 3 cups, but 2 cups is definately not enough. Also to make it lighter, I only used 1/4 cup butter and 1 T. sugar and it was perfect! Also you can sprinkle a little cheddar cheese on top last minute and yum! A keeper.

 
Most Helpful Critical Review
Sep 27, 2005

I had one bite of this, and went and checked the recipe to see if I had used too much butter. Don't get me wrong--I love butter, but this was very greasy and incredibly buttery. Most of it will probably go to waste.

 
Dec 25, 2006

This definetly needs more corn, I also think it would be better if baked in more of a casserole type pan instead of a cake pan.

 
Jun 12, 2011

Great basic recipe! So glad I read the other reviews. Here are the modifications I made and it was wonderful! - Four ears of fresh corn - A 1/2 C. extra milk - 1/2 large caramelized onion sauteed with the corn before baking - 2 cups of sharp cheddar cheese instead of butter - used stick of butter to grease the edges of my Pyrex pan (added a little crispiness) - 50 minutes (still moist) Delicious!

 
Jun 17, 2009

I use the two cups that are recommended (one of fresh white, another of super sweet frozen), but in lieu of adding butter (seems unnecessary) I stir in a cup of freshly grated cheddar cheese. It makes for a deliciously cheesy, salty-sweet corn pudding that my family loves!

 
Sep 13, 2003

I really though this recipe was just okay. It wants to stick on the bottom of the dish, so I would try using non-stick spray. I would also use 3 cups of corn next time instead of two.

 
Aug 29, 2002

It is so delicious. I used six ears of day old corn and was surprised how good it is. So glad I tried it.

 
Aug 27, 2009

I made recipe as is and we thought it was wonderful. Didn't read the reviews before but wish would have. I'm a calorie counter and would of used and will the next time the cheese instead of all or part of the butter. But it was delish!!!

 

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Nutrition

  • Calories
  • 200 kcal
  • 10%
  • Carbohydrates
  • 19.9 g
  • 6%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 657 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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