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  Corn Pudding



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2 pounds sweet corn kernels, frozen works great, but let it defrost for at least an hour
6 eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon nutmeg (preferably fresh nutmeg)
1/8 teaspoon cayenne pepper
butter to prepare baking dish

Preheat oven to 350 degrees. Butter a shallow 3 quart ovenproof baking dish—I use a
glass rectangular pan that measures 9.5” x 13.5”.
Pour corn into prepared pan, using your hand or a spoon to distribute evenly.
Beat eggs until light, then add milk and remaining ingredients. Beat well to incorporate
seasonings. Pour mixture over corn.
Bake 35-45 minutes, until center is set and edges are golden brown. Remove from oven
and allow to rest for five minutes before serving.
Cover and refrigerate leftovers.

NOTE: If using frozen corn, the casserole may be assembled several hours before baking,
but take care to pour egg/milk mixture evenly over the corn, since it will freeze on contact.

VARIATIONS: Looking for a little more decadence? Use richer dairy products, like
whole milk or half and half. Or simply dot the top of the casserole with bits of butter—about a
teaspoon is enough to add extra richness.

Copyright © 2010 Stefanie Samara Hamblen