Recipe courtesy of Gale Gand

Sweet Corn Pudding

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  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 45 min
  • Cook: 1 hr 30 min
  • Yield: 8 servings
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1/2 cup chopped bacon

2 tablespoons butter

1 cup chopped onion

4 ears sweet corn, kernels removed

1 1/2 teaspoons salt

1/4 teaspoon cayenne pepper

6 eggs

2 cups heavy cream

1 cup milk

1/4 teaspoon fresh ground pepper

1/8 teaspoon nutmeg

1/2 cup grated Parmesan

1/2 cup yellow cornmeal


  1. Preheat oven to 375 degrees F.
  2. In a saute pan, over a low flame, place the chopped bacon and cook until it's crisp. Remove it from the pan, reserving the fat. Add the butter to it and saute the onions until translucent. Add the corn kernels, salt, and cayenne pepper and saute a few minutes more to cook the corn. Remove from the heat.
  3. In a bowl, whisk the eggs well then add the cream and milk and whisk some more until well combined. Add the pepper, nutmeg, Parmesan, and cornmeal and whisk to combine. Stir in the bacon, onion, and corn mixture and pour into a greased 6-cup casserole dish. Bake at 375 degrees F for 1 hour. Serve immediately.