Corn Pudding
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4ears fresh corn, shucked
- 2large eggs
- ¼cup sugar
- 4tablespoons unsalted butter, melted
- ½teaspoon freshly grated nutmeg
- ½teaspoon salt
- ½teaspoon vanilla extract
- 1cups milk
- ½cup half-and-half
Nutritional analysis per serving (4 servings)
353 calories; 21 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 9 grams protein; 388 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Using a sharp knife, cut the surface of the kernels from the cob. Using the back edge of the knife, scrape the remaining corn from the cob. Combine all the corn, eggs, sugar, 2½ tablespoons butter, ¼ teaspoon nutmeg, salt, vanilla extract, milk and half-and-half in a large mixing bowl. Beat until smooth.
- Step 2
Brush the inside of a casserole with the remaining butter. Add the pudding. Sprinkle remaining nutmeg over the top. Place the casserole in a large pan of hot water. Bake until set, about 35 to 40 minutes.
Private Notes
Comments
Remains runny even after an hour of cooking.
Not the best. Runny. Took an hour to bake. Don’t make again