Fresh Corn Pudding

Fresh Corn Pudding

26
KNITMAMA 0

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

1 h 15 m servings 200 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 643 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

26
  1. 30 Ratings

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Most helpful positive review

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 butt...

Most helpful critical review

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 wil...

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 butt...

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 wil...

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.

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 s...

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. I...

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

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.

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 al...

I used sweet white fresh corn from 3 ears (yielding about 2 1/2 cups) and after reading the reviews I eliminated the sugar and pepper and cut the rest of the ingredients in half. It was very go...