Go Back
–+ servings
Print

Fresh Corn Pudding

a creamy corn pudding using fresh corn cut off the cob rather than canned whole corn.

Course Side Dish
Cuisine American
Keyword corn casserole, corn pudding, corn side dish, using corn off the cob
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people

Ingredients

  • 5 large eggs, beaten
  • 1/4 cup sugar (cane sugar or monk fruit)
  • 5 tbsp butter, melted
  • 1/2 cup half and half or milk
  • 4 tbsp cornstarch
  • 1/4 tsp nutmeg
  • 1/4 tsp garlic powder or granulated garlic
  • 1/4 tsp onion powder or granulated onion
  • 1/2 tsp dried Italian herb mix
  • 1 tsp salt
  • 2 cans creamed corn, 14.5 oz each
  • 4 ears sweet corn, cooked, and corn kernels cut off scrape the cobs for the milk and fine pieces of corn
  • 12 buttery crackers, crushed

Instructions

  1. Preheat oven to 400F and grease a large casserole dish.

  2. Whisk the eggs, cooled butter and sugar well, Then add the corn starch and milk, whisking well until dissolved.

  3. add the nutmeg, garlic and onion powders, herbs and salt, stirring well again to combine.

  4. Pour in the creamed corn from the cans, and all of the corn cut off the cobs. If the fresh corn is in sheets or clumps, break up the kernels before adding.

  5. Pour into the casserole dish, and sprinkle with the crackers.

  6. Bake 45-50 minutes until set and lighlty browned.

Recipe Notes

Not only a good way to use up extra ears of cooked sweet corn, but a wonderful side dish that can be turned into the main event with the addition of your favorite protein.  Stir in diced beef, ham or chicken, or go to seafood like shrimp or scallops.