Corn Pudding

When the first European settlers began experimenting with the “Indian” corn that sustained them, they found that this Native American grain was a better match for British-style puddings than breads. Vegetable puddings made with eggs and milk or cream were documented in English cookery books in the 17th century, so it wasn’t a big leap for New Englanders to begin cooking corn in custard. The dish remains as simple and delicious today.

Note: Fresh corn kernels right off the cob are always best, but frozen corn will do in a pinch.


3 tablespoons salted butter, plus more for dish
2 cups whole corn kernels (see Note)
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
1 teaspoon table salt
3 large eggs
1-3/4 cups milk


Preheat oven to 325° and grease a 1-½-quart casserole dish.

Combine the butter, corn, flour, sugar, and salt in a blender or food processor and pulse until combined. Add eggs, one at a time, mixing after each addition. Add milk and blend. Pour into prepared dish and bake until set, about 1 hour, stirring once after 20 minutes.

Cooking & Recipes


6 servings

Preparation Time: 

30 minutes

Start to Finish Time: 

1 hour 30 minut

Preparation Method

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Made one and liked it. So did

Made one and liked it. So did my wife. Good flavor. Have another in the oven about to finish off for dinner. It is a simple and easy to do recipe. I night add a little cheese to the top next time.