Julia's Louisville-Style Corn Pudding


4 to 8 ears fresh corn, depending on size
4 tablespoons (1/2 stick) unsalted butter, plus extra for the baking dish
1 medium onion, chopped fine (about 1-1/2 cups)
1/2 teaspoon plus 1/2 teaspoon salt
8 large eggs
1/2 teaspoon freshly ground white pepper
2 cups milk


Preheat oven to 350 degrees F and butter a 2-quart baking dish. Remove husks and silk from several ears of corn. With a sharp knife, slice off kernels from each ear into a bowl, then scrape in all the milky juices from the cob with a spoon, to yield 4 cups of kernels and juice.

Melt 4 tablespoons butter in a skillet over medium heat, stir in onion, season with ½ teaspoon salt, and cook about 6 minutes, shaking the pan often, until onion is soft and translucent but not browned. Let cool a bit.

Beat eggs well in a mixing bowl with the remaining ½ teaspoon salt and the pepper; stir in milk, then the corn kernels and juices. Scrape in onion and all the melted butter from the skillet. Blend the custard thoroughly and pour into the baking dish. Set the filled baking dish into a larger roasting pan. Pour warm (not boiling) water into the outer pan, coming at least halfway up the sides of the baking dish. Bake 1 hour or more, until just set.


8 to 12 servings

Preparation Time

20 Minutes

Total Time

90 Minutes

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