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Corn Pudding

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1h 10min

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8 servings

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This creamy and savory Brown Butter and Herb Corn Pudding is a delightful side dish that elevates the natural sweetness of corn with rich brown butter and aromatic herbs. The dish combines fresh corn kernels with a velvety custard base, creating a comforting texture that's both luxurious and satisfying. Perfect for holiday gatherings or as a special accompaniment to grilled meats, this corn pudding is sure to become a family favorite.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
6 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Brown the butter

In a small saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool slightly.

2
Prepare the corn

If using fresh corn on the cob, remove the kernels from the cobs. You should have about 6 cups of corn kernels.

3
Preheat oven

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with some of the browned butter.

4
Mix wet ingredients

In a large bowl, whisk together the eggs, heavy cream, and whole milk until well combined.

5
Add dry ingredients

Gradually whisk in the flour, sugar, salt, and black pepper until smooth.

6
Prepare herbs

Finely chop the fresh thyme, chives, and basil.

7
Combine all ingredients

Stir the corn kernels, chopped herbs, and browned butter into the egg mixture until evenly distributed.

8
Transfer to baking dish

Pour the mixture into the prepared baking dish, spreading it evenly.

9
Bake the pudding

Bake for 45-50 minutes, or until the pudding is set and golden brown on top. The center should be slightly jiggly.

10
Cool and serve

Let the pudding cool for 10 minutes before serving. Enjoy warm.

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