Baked Corn Pudding

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  • Level: Easy
  • Total: 45 min
  • Prep: 5 min
  • Cook: 40 min
  • Yield: 8 servings
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2 tablespoons unsalted butter, melted, plus more for the pan

2 cups 2-percent or whole milk

1 cup very fine yellow whole-grain cornmeal

Scraped kernels from 2 ears fresh sweet corn (about 1 cup)

2 tablespoons chopped fresh herbs such as parsley, chives, or basil

Coarse kosher salt and freshly ground black pepper

2 large eggs, separated


  1. Heat the oven to 375 degrees F. Butter a medium ovenproof casserole dish. Set aside.
  2. Combine the milk and cornmeal in a medium saucepan and place over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very, very thick, about 5 minutes.
  3. Transfer the mixture to a large bowl. Add the corn kernels, herbs and the 2 tablespoons melted butter. Season with salt and pepper. Add the egg yolks, one at a time, stirring after each addition.
  4. In a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form. Gently fold the egg whites into the warm cornmeal mixture.
  5. Transfer the lightened cornmeal mixture to the prepared dish; smooth the surface with a spatula. Bake until puffed and golden-brown on top and the inside is firm but still moist, 20 to 35 minutes. Serve immediately.