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Enjoy this modern corn pudding recipe.


  • 1 dozen ears of corn
  • 1 pint heavy cream
  • 1 tablespoon sugar
  • 1 teaspoon pepper
  • 2 teaspoon salt
  • Butter


Score and cut corn kernels from the cob. Place the first five ingredients in a well-buttered casserole. Dot heavily with butter. Place casserole in a pan of water and bake for 45 to 60 minutes in a preheated 300-degree oven. The pudding should be nicely brown and firm when tested with knife (as with custard).

Serves 6