Edna Lewis's Corn Pudding
Updated Oct. 26, 2021
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons/42 grams butter, melted, plus more for dish
- 2cups/350 grams corn (from about 3 ears)
- ⅓cup/67 grams sugar
- 1teaspoon/5 grams salt
- 2large eggs, beaten
- 2cups/480 milliliters whole milk
- ½teaspoon/1 gram freshly grated nutmeg
Nutritional analysis per serving (8 servings)
164 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 5 grams protein; 294 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees and butter a 1½-quart baking dish. Cut the corn from the cob into a mixing bowl by slicing from the top of the ear downward. Don’t go too close to the cob; cut only half the kernel, then scrape off the rest with the back of the knife.
- Step 2
Stir sugar and salt into corn. Mix beaten eggs and milk together, then stir into corn mixture. Add melted butter and mix thoroughly.
- Step 3
Spoon mixture into prepared dish and sprinkle with nutmeg. Place the dish in a larger baking dish or roasting pan. Transfer to oven and carefully pour hot water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
- Step 4
Bake for 40 to 50 minutes, or until a knife inserted into the center of the pudding comes out clean. The pudding will be set but still jiggle.
Private Notes
Comments
I have assembled it, refrigerated it overnight, and baked it the next day very successfully.
I make it in small ramekins or "custard cups" then I unmold them and they look so cute on a plate.
In Minnesota we make a Corn Soufflé. 50% more corn in the form of creamed corn. Double the eggs, add 1 cup of panko bread crumbs, and 1 tbsp of ground pepper, preferably white pepper. Skip the nutmeg and milk. Pour mix into a casserole, sprinkle bread crumbs in a thin crust. Dot 5-6 pats of butter. Cook for 75 minutes. Check that the middle is done using a toothpick--it shouldn't wiggle. If it does, cook for another 20 minutes. It's lighter, and has more corn flavor.
The pudding set but with excess liquid. I recommend straining your fresh cut corn rather than incorporating the juice from the kernels. Also, I used a casserole approximately 8” in diameter. It may have needed more surface area for evaporation.
I just took this out of the oven. It’s quite delicious although I don’t normally eat so much dairy. It’s for a holiday gathering tomorrow. I’m lazy so I put everything except the corn and melted butter in a blender and ran it for a few seconds. I then added the corn and melted butter and ran it another second or two. I put it in a glass pan and cooked at 375 convection for 50 minutes in a water bath. I put boiling water around the pan, and I did add a third egg. Perfect!
Did not work at all with frozen corn.
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