Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears)
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Pinch of ground black pepper
- Fresh chives, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch baking dish.
- In a large bowl, combine the fresh corn kernels, heavy cream, milk, sugar, melted butter, eggs, nutmeg, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Pour the corn mixture into the prepared baking dish. Spread evenly.
- Bake for 45 minutes, or until the pudding is set and lightly golden on top. A knife inserted into the center should come out clean.
- Let the pudding cool slightly before serving. Garnish with fresh chives, if desired. Serve warm.
Notes
For a richer flavor, use brown butter instead of melted butter. You can also add a pinch of cayenne pepper for a subtle kick. This corn pudding can be made a day ahead and reheated before serving. Store leftovers in the refrigerator for up to 3 days. Serve warm as a side dish with grilled meats or poultry, or as a light dessert.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg