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Southern Corn Pudding


Southern Corn Pudding

Published on June 3, 2022
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Cook Time: 80 minutes
Serving Size: 9 servings
    • 3 cups fresh corn kernels (from about 4 or 5 ears), plus more for garnish
    • 1/3 cup sugar
    • 1 teaspoon kosher salt, plus more for garnish
    • 3 large eggs, beaten
    • 2 cups whole milk
    • 3 tablespoons butter, melted
    • 1/2 cup cornmeal
    • 1 teaspoon nutmeg, plus more for garnish
    • Fresh basil, for garnish
      • Preheat oven to 375 degrees, and grease a 2-quart oval casserole dish.
      • In a large bowl, combine corn, sugar and salt; set aside.
      • In another large bowl, add eggs and milk and beat to combine. Add butter, cornmeal and nutmeg and whisk well until incorporated. Add corn mixture and whisk everything together.
      • Pour the mixture into prepared dish, and sprinkle with salt and nutmeg. Place dish into a larger baking dish, then fill the larger dish with water until it reaches about halfway up the side of the corn-filled dish. Bake for 1 hour, until the center just jiggles. Let cool slightly, then top with fresh corn and basil sprigs before serving.


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