Recipe courtesy of Tanya Holland

Corn Pudding

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  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 6 servings
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For 6 individual (4-ounce) custard ceramic ramekins

3 tablespoons melted butter

2 eggs plus 2 yolks, beaten

1/4 cup sugar

1 1/4 cup heavy cream

1 1/4 cup whole milk

3 cups fresh corn, cut from the cob

1 teaspoon salt

1/2 teaspoon grated nutmeg


  1. Preheat oven to 325-degrees. Butter molds or casserole. Beat eggs, stir in sugar, cream and milk. Add corn and salt. Mix thoroughly with whisk, pour into baking dishes and sprinkle with nutmeg. Bake in water bath for 45 minutes or until custard is set.