Creamy Corn Pudding

Servings 4


  • 4 tablespoons melted butter divided
  • 1/4 cup bell peppers diced
  • 1/4 cup onions diced
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 2 cups corn fresh or frozen
  • 1 1/3 cup milk
  • 2 eggs


  1. Preheat oven to 325 degrees.

  2. In a large sauté pan, sauté bell peppers and onions in 2 tablespoons of butter.

  3. In a large bowl, mix flour, salt, sugar, and corn.

  4. Add eggs, milk, remaining butter, and sautéed vegetables. Pour mixture into casserole. Place in a roasting pan and pour water halfway up the casserole.

  5. Bake at 45 minutes or until pudding is golden brown.

Recipe Notes

Note: If using fresh corn, boil corn (on cob) for 3 minutes before cutting off the kernels. Try to scrape all the milk from the corn as you work.

To make the pudding extra creamy, substitute milk with half and half.