Basic Fresh Corn Pudding and Variations

Fresh Corn Pudding
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  • Total: 70 mins
  • Prep: 10 mins
  • Cook: 60 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
225 Calories
14g Fat
6g Carbs
17g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 225
% Daily Value*
Total Fat 14g 18%
Saturated Fat 7g 33%
Cholesterol 197mg 66%
Sodium 501mg 22%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Protein 17g
Calcium 126mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a delicious corn pudding that comes out tasting light and fresh. This corn pudding calls for fresh corn, you could use thawed frozen corn as well. The fresher the corn, the sweeter the pudding.

Add some finely chopped onion and bell pepper for flavor and color. See the variations below the recipe for additional ideas.


  • 2 large eggs
  • 2 cups milk, warmed
  • 2 tablespoons melted butter
  • 2 cups fresh corn kernels
  • 1 green bell pepper, finely chopped (optional)
  • 2 tablespoons finely chopped onion (optional)
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Steps to Make It

  1. Preheat the oven to 325 F.

  2. In a large bowl beat eggs; whisk in milk and melted butter.

  3. Add corn, green bell pepper, onion, and seasonings.

  4. Pour into a greased 1 1/2-quart baking dish.

  5. Set the baking dish in a large shallow pan of hot water and bake for about 1 hour, or until the corn pudding is set. A knife should come out clean when inserted in center.

Recipe Variations

  • Add about 1/4 cup of finely chopped green and/or red bell pepper along with the corn.
  • Add about 2 to 3 tablespoons of finely chopped onion along with the corn.
  • Use good quality frozen corn kernels (thawed).
  • Add 1 to 2 tablespoons of granulated sugar if the corn lacks natural sweetness.
  • Add a bit of heat with some finely chopped jalapeno pepper.
  • Add a dash of cayenne pepper along with the seasonings.
  • Instead of salt and pepper, use a seasoned salt or Cajun or Creole seasoning.
  • Add 1/2 cup of cheddar or Monterey Jack cheese to the casserole.

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