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Corn Pudding

Source: © EatingWell Magazine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 30 Minutes
  6 servings
Fresh corn bakes up rich and tasty in this hearty summer corn pudding.
2 cups  fresh corn kernels (about 2 large ears), divided (see Tip)
2 tablespoons  all-purpose flour
3   large eggs
3   large egg whites
1 cup  nonfat evaporated milk
1 teaspoon   salt
1/4 teaspoon   freshly ground pepper
1 teaspoon  butter
2 tablespoons   unseasoned fine dry breadcrumbs

Tip: To remove corn kernels from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.
Preheat oven to 325°F. Coat a 1 1/2- or 2-quart soufflé or casserole dish with cooking spray.

Combine 1 cup corn and flour in a food processor or blender; process until smooth. Whisk together eggs and egg whites in a large bowl. Stir in the pureed corn mixture, the remaining 1 cup corn, milk, salt and pepper. Pour mixture into the prepared dish and bake for 30 minutes.

While the pudding is baking, melt butter in a small saucepan over low heat. Cook until the butter is a light, nutty brown, 30 seconds to 1 minute. Add breadcrumbs and cook, stirring frequently, until crumbs darken slightly, about 1 to 1 1/2 minutes.

When the pudding has baked for 30 minutes, sprinkle the breadcrumb topping on top and continue to bake until a knife inserted near the center comes out clean, 25 to 35 minutes longer. Serve immediately.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Creamy Corn Pudding
Nutrition Facts per Serving
Yield:   6 servings
Calories: 146
Fat. Total: 4g
Protein: 10g
Carbohydrates, Total: 19g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 109mg
Sodium: 524mg
% Cal. from Fat: 25%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Charlotte Reviewed: 08/16/2010
Yummy, but
This corn pudding is easy enough to make, but 30 minutes in a 325 degree oven just didn't cook it through. The middle still jiggled. I turned up the oven to 350 and let it go for another 12 minutes. I substituted the crumb topping with crumbled bacon. Also, the next time I make it, I will really whip those egg whites to a soft peak to give the pudding more "air".
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