Corn and Wild Rice Pudding

READY IN: 55mins
Recipe by KathyP53

Tried this Emeril recipe over the holidays. It is definitely a keeper. A delicious corn pudding.

Top Review by bes1111

Delicious!! Made it as directed except without the scallions and served with pheasant. It was a huge hit. It would also be delicious without the cayenne pepper for those who don't want any heat. DH says I will definitely have to plan to freeze more sweet corn next year!

Ingredients Nutrition

  • 2 eggs
  • 1 egg yolk
  • 1 cup heavy cream
  • 23 cup milk
  • 4 ears sweet corn, blanched & kernels removed from cobs, about 3 cups of corn
  • 1 cup cooked wild rice
  • 3 scallions, finely chopped
  • 1 12 teaspoons salt
  • 12 teaspoon cayenne pepper
  • 18 teaspoon freshly grated nutmeg
  • 12 tablespoon butter


  1. Preheat oven to 325 degrees.
  2. In an large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well.
  3. Grease an 8 x 12" casserole with the butter. Pous custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top.
  4. Serve warm.

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