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Simple Corn Pudding Cooking Recipes

Corn Pudding Recipes


If you live in the southern part of the United States, this has been a summertime tradition of all your life. If you do not, it is time to learn about this wonderful way to enjoy corn cut form the cob. Serve this with a grilled steak or perhaps barbecued chicken.


Makes 6 to 8 servings

  • 3 tablespoons butter, melted but not boiling hot, plus additional for buttering

  • 4 large eggs, separate the egg yolk and beat the whites until stiff

  • 1 teaspoon sugar

  • 1 teaspoon salt, or to taste

  • Pinch nutmeg

  • 2 cups milk

  • 2 cups fresh corn kernels, cut from the cob (4 to 5 ears), or 2 cups thawed frozen corn kernels

  • Freshly ground pepper to taste

  • Hot pepper sauce to taste

  1. Preheat the oven to 350F. Generously butter a 2 quart deep baking dish, ovenproof casserole or souffle dish.

  2. In a large bowl, beat together the melted butter, egg yolks, sugar, salt and nutmeg. Stir in the milk and then the corn. Season well with pepper and pepper sauce. Gently fold in the egg whites. Pour the batter into the prepared baking dish and bake until the custard is set in the middle, 45 to 60 minutes. Serve this simple vegetable cooking recipes at once.

  3. Variations: stir the white part of 1 bunch (6 to 8) green onions (scallions), minced, into the corn before the seasoning. Or add 1/4 freshly grated Parmesan cheese just before folding in the egg whites.

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