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Real Creamed Corn Pudding

Real Creamed Corn Pudding


  • 10 to 12 large ears of corn, shucked
  • 4 tablespoons (1/2 stick) butter, divided
  • 2 1/2 teaspoons coarse kosher salt, divided
  • 1/2 cup crème fraîche or sour cream
  • 1/8 teaspoon freshly ground black pepper

Recipe Preparation

  • Using large holes on box grater, grate enough corn into large measuring cup to yield 4 generous cups of thick milky pulp.

  • Preheat oven to 425°F. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 teaspoon coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.

  • Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, crème fraîche, 1/8 teaspoon pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.

  • Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.

  • Bake pudding 15 minutes. Reduce oven temperature to 350°F. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.

Recipe by Amelia Saltsman,

Nutritional Content

One serving contains the following: Calories (kcal) 183.5 %Calories from Fat 41.3 Fat (g) 8.4 Saturated Fat (g) 4.3 Cholesterol (mg) 87.3 Carbohydrates (g) 23.7 Dietary Fiber (g) 3.5 Total Sugars (g) 5.2 Net Carbs (g) 20.2t Protein (g) 6.2Reviews Section

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