Ingredients
Scale
- 4 cups fresh or frozen corn kernels, thawed
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs, lightly beaten
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Pinch of ground nutmeg
Instructions
- Preheat oven to 350°F (175°C). Grease a 8×8 inch baking dish.
- In a large bowl, combine the corn kernels, heavy cream, milk, sugar, flour, eggs, melted butter, salt, pepper, and nutmeg. Mix well until all ingredients are fully incorporated.
- Pour the corn mixture into the prepared baking dish.
- Bake for 45 minutes, or until the pudding is set and lightly golden brown on top. A knife inserted near the center should come out clean.
- Let the corn pudding cool for a few minutes before serving. Garnish with fresh parsley, if desired.
Notes
For a richer flavor, use brown butter instead of melted butter. You can also add a tablespoon of honey or maple syrup for extra sweetness. Store leftover corn pudding in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through, or microwave in short intervals. For a spicier kick, add a pinch of cayenne pepper to the mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 150mg