Corn Pudding

Submitted by: Suzanne McMinn on November 19, 2010

For a lighter pudding, you can use milk or even skim milk in place of the half-and-half. Recipe can be doubled or tripled for a crowd.

Servings: 4-6   Prep Time: 15 minutes   Cook Time: 40 minutes  


3 eggs
2 cups corn, cut off the cob
1/4 cup chopped onions
1/4 cup chopped green (or red) sweet/mild peppers
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/4 cup butter, melted
1 cup half-and-half


Whisk eggs in a medium-size bowl. Mix in corn, onion, and peppers with a spoon. Add flour, salt, paprika, and cayenne pepper; stir well. Add melted butter and half-and-half. Spoon into a small, buttered casserole dish. Place the casserole dish in a larger pan filled with about 1/2 inch of water. Put into a 350-degree preheated oven. Bake approximately 40 minutes or until a knife inserted in the center comes out clean.

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