• Active Time 20m
  • Total Time 1h 30m
  • Rating ****

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 the oven to 325 degrees F. Coat a 1 1/2 or 2-quart soufflé or casserole dish with cooking spray.

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

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

RecID 7630

nutrition information per serving

146 calories; 4g total fat; 1g total saturated fat; 109mg cholesterol; 524mg sodium; 19g carbohydrates; 2g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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