Corn Pudding Made with Sunshine Sweet Corn

Golden-Brown Corn Pudding in a wooden spoon.

5 from 3 votes

Corn Pudding Made with Sunshine Sweet Corn

A creamy corn pudding made with fresh corn, sauteed onions, jalapeno, and common pantry staples. This buttery pudding is perfect sweet and savory.

Prep Time20

Cook Time1 15

Total Time1 35

Course: Side Dish

Cuisine: American

Keyword: corn, corn pudding

Servings: servings

Calories: 425cal

Author: Amy Desrosiers

Cost: $5

Equipment

9 x 13 casserole dish
Oven *adjusted to center rack position
cutting board & knife
large skillet
disposable kitchen gloves *for handling jalapeno

Ingredients

6 large ears of Sunshine Sweet Corn shucked
9 tablespoons unsalted butter Reserve one for sauteing vegetables
2 small jalapenos seeded, diced
1 small onion diced
2 large eggs
¾ cup all-purpose flour
2 cups whole milk
1½ tablespoons salt
¼ teaspoon ground black pepper
2 tablespoons granulated sugar

Instructions

Preheat the oven to 350 degrees F.
Add one stick of unsalted butter into a 9 x 13 casserole and place it in the oven for 10 minutes or until melted.
Remove the husk and silk from the ear of corn. Stand the ear of corn upright on a cutting board, and slice downward along the length of the ear to remove the kernels; repeat until done.
In a skillet, add 1 tablespoon of butter, and sauté the jalapeno and onion until tender, and golden-brown.
In a large mixing bowl, add the milk, eggs, flour, sugar, salt, and ground pepper. Whisk until fluffy and combined. Add in the corn kernels, and sautéed peppers and onions; combine.
Pour the corn pudding batter into the casserole dish with the melted butter.
Place the casserole on the center rack and bake for 1 hour and 15 minutes or until form. This pudding will jiggle, but feel firm to the touch. A tester inserted into the center of the pudding will come out clean once done.
Allow pudding to rest for 10 minutes before serving. Enjoy!

Notes

Nutritional values may vary and are meant to be a guide.

Recipe FAQS

Do I need to cook the corn before making corn pudding?

The answer in short is no. If you are using freshly picked sweet corn, you can shuck each ear right from an uncooked cob. In this recipe, the corn will simmer and cook in the custard.

How many cups of corn are in one ear of corn?

Each average ear of corn produces 1/2 a cup of corn kernels.

Should I sauté the onion and jalapeño before adding?

To enhance the flavor of my corn pudding, I sautéed the onion and jalapeno with butter before adding it to the pudding batter. This made for a tastier flavor since they were almost caramelized before baking.

Nutrition