Basic Fresh Corn Pudding and Variations

Fresh Corn Pudding
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Prep: 10 mins
Cook: 60 mins
Total: 70 mins
Servings: 6 servings
Yield: 1 1 1/2-quart casserole
Nutrition Facts (per serving)
146 Calories
8g Fat
14g Carbs
7g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 146
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 20%
Cholesterol 79mg 26%
Sodium 303mg 13%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Total Sugars 6g
Protein 7g
Vitamin C 3mg 14%
Calcium 110mg 8%
Iron 1mg 3%
Potassium 247mg 5%
*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 onion, finely chopped, optional

  • 1 teaspoon kosher salt

  • 1/8 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 325 F.

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

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

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

  6. 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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