Corn Pudding

My connection to cystic fibrosis is my work at the Boomer Esiason Foundation. This is a favorite recipe that I have borrowed from a book on southern cooking that was given to me as a gift. Corn pudding was one of my favorite foods growing up in the South and this recipe is even better than our family corn pudding that I used to make with my Aunt.

by Tami A.

Nutrition information

Servings: 7

Amount per serving

  • 320
  • 390mg
  • 6g
  • 89mg


  • 4 ears of corn, husked and stripped
  • 1/3 c granulated sugar
  • 1 tsp salt
  • 1 Tbsp all-purpose flour
  • 2 eggs, beaten
  • 1 c milk
  • 1 c heavy cream
  • 3 Tbsp unsalted butter, melted
  • 1/2 tsp freshly grated nutmeg
  • Add All Ingredients


Step 1
Preheat the oven to 350 degrees.

Step 2
Cut the corn from the cob, slicing from the top of the ear downward.

Step 3
Put the cut corn in a mixing bowl, sprinkle in the sugar, salt and flour, and mix well.

Step 4
Mix together the beaten eggs, milk, and cream and pour while stirring into the corn.

Step 5
Blend in the melted butter and nutmeg and spoon into a buttered 6 cup casserole dish.

Step 6
Set the casserole into a pan of hot water and bake in the preheated oven for 35-40 minutes, until golden brown.

Step 7
Insert a knife into the center of the casserole to test if it is cooked. As soon as knife comes out clean, the pudding is done. Don't overcook.