Recipe courtesy of Persis Fuller and Amy Bess Miller

Corn Pudding

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
  • Yield: 6 servings
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2 cups corn scraped from cob, milk removed

2 eggs, beaten

1/2 cup finely chopped onion or 1 tablespoon chopped chives

1 teaspoon sugar

1 teaspoon salt

2 cups milk or cream

1 tablespoon butter

6 saltine crackers, crumbled

Herb or herb mix, to taste, recipe follows

Hancock Shaker Village Herb Mix:

1 tablespoon dried parsley

1 tablespoon dried basil

1 tablespoon dried marjoram

1 tablespoon dried oregano

1 tablespoon dried thyme

1 tablespoon dried summer savory

1/2 tablespoon dried tarragon

1/2 tablespoon dried sage


  1. Preheat oven to 350 degrees F.
  2. Mix all ingredients together. Pour into greased 1 1/2-quart baking dish and bake for 1 hour.

Hancock Shaker Village Herb Mix:

  1. Mix the herbs together and store in an air-tight jar.

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