Recipe courtesy of The Beaumont Inn

Beaumont Inn's Corn Pudding

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  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 8 servings
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2 cups white whole kernel corn, or fresh corn, cut off the cob

8 tablespoons flour

1 teaspoon salt

4 rounded teaspoons sugar

4 tablespoons butter, melted

4 eggs

1 quart milk


  1. Preheat the oven to 450 degrees F.
  2. Stir together the corn, flour, salt, sugar, and butter. Beat the eggs well. Mix in the milk, then stir in the corn, and pour the mixture into a greased 8 by 8-inch baking dish. Bake for about 40 to 45 minutes.