Corn Pudding

Sides | April 18, 2016 | By

Good old fashioned Corn Pudding! One spectacular side dish, sweet, savory and cheesy and the fresh corn flavor really shines through! Perfect with bbq or any roast meat! Pick up some fresh corn and give this a try!


  • 1 tsp of olive oil
  • 1 onion, diced
  • 1/3 cup of green pepper, diced
  • 4 ears of fresh corn
  • 1/4 cup of sugar
  • 2 tsp of salt
  • 1 1/2 cups of whole milk
  • 3 large eggs, room temperature
  • 3 Tbs of melted butter
  • 1 heaping cup of extra sharp cheddar cheese
  • 2 heaping Tbs of pimentos, well drained
  • dash of nutmeg
    *1-1/2 qt casserole dish for the corn pudding
    *2 or 3 qt casserole dish for a water bath

    Preheat oven to 350°

Heat the oil in a small skillet over medium/high heat and saute the onion and green pepper for 3 – 4 minutes.DSC03576Cut the corn kernels from the cob, place in a large mixing bowl and stir in the sugar and the salt.DSC03579In another bowl, whisk together the milk and the eggs until well combined and pour over the corn, next add in the melted butter.DSC03583
DSC03586Then stir in the onions and green peppers, cheddar cheese, pimento and the nutmeg.DSC03588Stir well to combine. Butter a 1- 1/2 qt casserole dish and pour in the corn mixture.DSC03592Place it in a larger casserole dish to make a water bath. Pour in enough water go halfway up the sides of the smaller casserole dish. Bake for 1 hour and check, the pudding should look set all around the sides and a little jiggly in the middle, you may have to bake it for another 10 – 15 minutes. Let it rest before serving and sprinkle on the chives. So good!!



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