Fresh Corn Puddings

READY IN: 1hr 10mins
Recipe by Bev

This is absolutely delicious!

Top Review by CCinSC

Oh my goodness Bev, this was incredible. I didn't change a thing as far as ingredients go and it was SUPER! A few things I did do differently was instead of using individual ramekins, I put the pudding in a 2 1/2 quart casserole and it worked great. Also, rather than grating the corn {I'm a klutz and was making a HUGE mess with the grater)I just used a sharp knife to cut the kernels off the cob and then scraped as directed. Using this method I ended up with 4 cups of corn from 6 ears, or it could be that my ears were on the large side. Again, this was sooooo delicious! It reminds me of cream style corn but a bit sweeter and with more substance. Son, DIL and perfect grandbaby are coming for dinner tomorrow and this will definitely be on the menu. Thanks for a wonderful recipe!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F and butter eight 1/2-cup ramekins.
  2. Into a large bowl coarsely grate corn.
  3. With back of a large knife, gently scrape each cob and add any remaining pulp and liquid to bowl.
  4. (There should be about 2 cups grated corn with liquid.) In a bowl whisk together remaining ingredients and stir into corn until combined well.
  5. Ladle mixture evenly into ramekins.
  6. Put ramekins in a baking pan just large enough to hold them and add enough hot water to reach halfway up sides of ramekins.
  7. Bake corn puddings in middle of oven 50 minutes, or until tops are slightly puffed and golden and firm to the touch.
  8. Remove ramekins from water and cool slightly on rack, about 5 minutes.
  9. Run a knife around edges of ramekins and invert each pudding onto a serving plate.
  10. Makes 8 individual corn puddings.

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