Edna Lewis's Corn Pudding
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 3tablespoons/42 grams butter, melted, plus more for dish
- 2cups/350 grams corn (from about 3 ears)
- ⅓cup/67 grams sugar
- 1teaspoon/5 grams salt
- 2large eggs, beaten
- 2cups/480 milliliters whole milk
- ½teaspoon/1 gram freshly grated nutmeg
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
164 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 5 grams protein; 294 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat oven to 350 degrees and butter a 1½-quart baking dish. Cut the corn from the cob into a mixing bowl by slicing from the top of the ear downward. Don’t go too close to the cob; cut only half the kernel, then scrape off the rest with the back of the knife.
- Step 2
Stir sugar and salt into corn. Mix beaten eggs and milk together, then stir into corn mixture. Add melted butter and mix thoroughly.
- Step 3
Spoon mixture into prepared dish and sprinkle with nutmeg. Place the dish in a larger baking dish or roasting pan. Transfer to oven and carefully pour hot water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
- Step 4
Bake for 40 to 50 minutes, or until a knife inserted into the center of the pudding comes out clean. The pudding will be set but still jiggle.
Private Notes
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Cooking Notes
LH
I have assembled it, refrigerated it overnight, and baked it the next day very successfully.
Ginger
About making it a day ahead: should I finish it the day before and then just re-heat it, or should I just put everything together and then bake it the next day?
Rohn Jay Miller
In Minnesota we make a Corn Soufflé. 50% more corn in the form of creamed corn. Double the eggs, add 1 cup of panko bread crumbs, and 1 tbsp of ground pepper, preferably white pepper. Skip the nutmeg and milk. Pour mix into a casserole, sprinkle bread crumbs in a thin crust. Dot 5-6 pats of butter. Cook for 75 minutes. Check that the middle is done using a toothpick--it shouldn't wiggle. If it does, cook for another 20 minutes. It's lighter, and has more corn flavor.
susan
I make it in small ramekins or "custard cups" then I unmold them and they look so cute on a plate.
LH
Frozen corn works fine in my experience.
Cat M
I see that some folks have struggled with this recipe (sweetness & set-up) so I'll share tips from my mom's housekeeper. Like Ruby herself, this method is reliably wonderful. -Use canned milk (yep!) -A Tbls of sugar is all you need -No nutmeg- a tiny bit of summer savory instead -Use half canned creamed corn plus fresh -Separate the eggs, beat whites til stiff and fold in last. -No need for a water bath- sets up just fine with a bit of a chewiness around the edges (kid favorite)
Froon
To remove corn from the cob without it's going all over the place, place a small bowl upside down in a big bowl and rest the cob on top of the small bowl.
Carol
I have made this three times and had to bake it at 400 degrees for an hour or more to have it properly set.
Jilli Robertson
Fresh sweet corn doesn't need the added sugar if preparing in summer.
Carey
I made this at Thanksgiving and again at Christmas this year. Both times I used fresh corn, but sautéed it in the butter, salt and pepper the day before then refrigerated it overnight. When I combined the day of for cooking, I was able to strain out any extra liquid that might make it runny and prevent setting. Also, used 2% milk, cooked at 400.
A. Garber
Used the recipe as a starting point and I'm recording my notes because it was perfect: (1) Misread the recipe and just melted the 3 tablespoons of butter in the 2 qt. dish; (2) Used 2 cups silver queen frozen corn; (3) Scant tablespoon sugar; (4) Scant tsp. salt; (5) 3 large eggs; (6)1 cup whole milk and 1 cup heavy cream; (7) Tiny pinch of nutmeg--less than 1/4 tsp. Baked at 360 for 50 min. without opening oven. Lovely delicate custard. Perfect.
ellen
Can I make this with canned or frozen corn? It would be great as a side dishing the winter.
LH
Another note: our use 2% milk instead of whole milk, and I cut the butter back to 1 1/2 tablespoons. It's still fantastic.
Robin
Made this tonight because it looked SO good. Followed the directions to the letter, reviewed over and over again, all according to recipe. My first dollop of skepticism was when it said to "spoon" the mixture into a baking dish when it was total liquid. Poured it in, because who could spoon liquid? Baked for 50 minutes solid at 350. Put in a knife to test. COMPLETELY liquid, no setting, not even slightly. I will DEFINITELY choose another recipe next time. Nope.
Naomi
After reading all the reviews and concerns about being too liquidy, I made this with 3 ears of corn, cut sugar down quite a bit, used half and half in place of whole milk and added about 3/4 cup corn bread mix. Cooked 50 minutes. It set perfectly and was rich and delicious. Next time I will use even less sugar, as the corn and cornbread mix were both pretty sweet. Served with chili.
Lisa C
This was fantastic. I made with 1c 2% milk and 1/2 c half & half, fresh corn (2 cobs=2 cups). I baked in 5 small ramekins, scooping all the kernals first, then filling to the inner lip with the liquid. (There was a little liquid left over). Used the toaster oven (10 min on convection by mistake, which gave the tops a nice browning, and then another 35 min without convection). Drove across town to a party, they were still slightly warm and perfect texture. Audible mmmms from down the table.
Cannoli
This was very creamy and really delicious. I made a couple of adjustments - used a combination of thawed, drained frozen corn and a can of creamed corm, and used half milk and half heavy cream, and used about 1/2 C cornbread mix to thicken. I had to bake it for a total of 60 minutes.
Barbara
Needed a lot more baking time. Watery even after the custard set.
Dmaniac278
This is very similar to my southern family’s recipe. We use evaporated milk, a few tablespoons of flour, and twice the butter melted in the baking dish. Skip the water bath. Don’t be afraid to overcook to get the chewy caramelized edges that transport me back to childhood at my Nana’s table.
CJC
To my taste there is far too little corn for the amount of milk and eggs. It came out like a bland milk pudding with some corn in it, rather than corn held together with just enough pudding.
Richard
I'm glad you began with "to my taste." You might have also added "and expectations."
Wren
Can be tricky to pour hot water around dish without getting water in dish. Finally found a quick trick. I use a small Dutch oven inside a large Dutch oven. Once ingredients are in small Dutch oven, put lid on and pour hot water right over the lid to fill sides. Then remove the lid to bake. I use Trader Joe’s frozen sweet corn. This dish is always a Family favorite.
Liz
Anyone have trouble with it setting up? I followed the recipe and instructions - even with the hot water bath, and it was not set up after 2 1/2 hrs. We were able to eat the top of it, but the rest was still liquid. Maybe it needs another egg and less milk. I put it back in the oven without the water bath while we ate dinner, and it was finally set.
AMG
Phenomenal. Followed advice below; sauteed fresh sweet corn in butter to get rid of liquid the night before, day of used 3 large eggs and 1.5 C whole milk at room temp. Baked at 400 ('cuz multitasking w/ oven). Set perfectly. I used no sugar but generous sprinkle of nutmeg. Cut corn as described in recipe, this is important so not whole kernels but some crushed. Very easy prep/low stress dish. The *best* dish I served at veg friendsgiving, people went back for seconds.
AMG
Oh, I have to add to my notes, I also totally skipped the bain marie. It was fine even at 400 degrees.
Patrick Conner
I half-and-half instead of milk. It makes it more creamy. Don’t shirk on scraping the cob after you cut the tops of the corn kernels off. That’s where the cream of the corn comes from Which is where all the real flavor is. Ears are smaller in most stores now than they were in counrty kitchens a few years ago. Four years should guarantee you the full amount you need for a recipe. Make sure you put your casserole or custard cups if you choose to use them in a second pan with water in it.
AMG
Good point re changes in corn - I used 6 ears of sweet corn (they were small to medium size) and no sugar. I think the corn today has more sugar and less starch. Anyway I think the sweet is more a regional taste in the mid-South; it's a matter of preference. In Texas we never ate sweet sides except sweet potatoes with marshmallows. I had never had this dish before so I don't know how it's supposed to taste, but I enjoyed it without sugar.
t
Excellent taste and texture. Also sprinkled after baking a few toasted breadcrumbs with parm. Yum.
Kim
I attempted to make this for Thanksgiving, and after baking for the amount of time in the instructions, the corn had thrown off so much water that it couldn’t be served. I let it sit and it continued to throw off water and had to be thrown out. Would love some suggestions about how best to avoid this.
Mary
We had this issue as well; I extended the baking time (almost 2 hours...) and while it tasted fine, it was very watery. If we were to try it again, I think I'd add cornmeal/flour/breadcrumbs or something to try to thicken it up? But im also interested in hearing what actually worked for people
AMG
I sauteed the corn in butter first to reduce the natural liquid in fresh corn (as suggested below). Then cooled overnight and next day mixed with milk/eggs and cooked. For six small ears of corn I used 3 eggs and 1.5 C milk.
Jonathan
5 ears corn 4 eggs 1 TBS sugar 1/4 whole milk 1 C panko bread crumbs beat and fold in egg whites top w/ 1/4 C panko bread crumbs and dot w/ butter 350 deg 40 minutes
terre p
Rohn's suggestion of skipping the milk and sugar, doubling the eggs, and adding a cup of creamed corn + 1 c panko - JUST PERFECT. Added serrano and a dash of cayenne.
Joy
Made this tonight and after reading the notes and concerns about it setting up I used an extra egg, between 2 1/2-3 cups frozen corn, thawed and dried. And I threw in a tablespoon of cornmeal. It was delicious and set up perfectly after 50 or 60 minutes in a 350 oven. Will make again.
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