Corn Pudding

There are many corn pudding recipes, but this one is my favorite. First, it is pure nutrition. Second, it is simplicity itself. Third, it's amazing. (Fourth, it is great fun watching guests try to guess what you “mix into the corn” to make it so light and flavorful. Answer: nada.) You can of course use fresh corn from the market, but corn begins to lose its sweetness from the moment it is picked, so for the best possible dish get your corn from a local vegetable stand, or best of all from your own garden. I've never tried this with frozen corn and probably wouldn't.

Since this is a summer dish, and I don't like to turn on the oven on a hot day, I usually cook this on my covered gas grill. I begin by putting a couple of bricks on the grate, spread slightly and with foil stretched across so as to shield the entire bottom of my Pyrex baking dish. I then preheat the grill just as I would the oven to a medium heat (350F/180C). After the pudding is done the grill is ready for whatever meats or vegetables are planned for the meal, and there is no need to rush because the pudding is best after sitting and cooling for at least a half an hour.

Grating the corn is not easy, because you have to hold it against the grater without grating your knuckles, fingertips, or nails. This forces your hand into a position where it will quickly become achy, so don't rush it and take a break if needed.

As usual, this recipe is sized for one to make it easier to scale, but actually I would never try to make less than a four-serving sized dish. It works very well sized up to however many servings your (shallow) dish will handle. I've made it for very large barbecue parties with great success.

Corn Pudding

Simple, sweet, and delicious

1 1/2


sweet corn-on-the-cob, fresh-picked








Husk and wash corn, pat dry. Grate corn down to the cob using a coarse hand grater, collecting the mush in a bowl.


Add a little salt and stir. Poor into shallow, buttered baking dish, and arrange the remaining butter in pats on the top.


Bake at 325 for 45 to 55 minutes, until bubbly. Uncover the last 10 minutes to permit light browning. Serve hot or room-temperature with fresh cracked pepper.

Servings: 1

Nutrition Facts

Serving size: Entire recipe (7.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving



Calories From Fat (40%)


% Daily Value

Total Fat 12.98g


Saturated Fat 7.52g


Cholesterol 30.53mg


Sodium 301.62mg


Potassium 554.72mg


Total Carbohydrates 44.07g


Fiber 5.25g


Sugar 0.01g


Protein 6.27g