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Corn Pudding (VRP 036)

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Corn Pudding

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Corn Pudding Recipe Card Front

Corn Pudding

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Corn Pudding Recipe Card Back

Corn Pudding

Back of the recipe card for Corn Pudding.

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Corn Pudding Recipe

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Corn Pudding
Yield: 8 servings

Corn Pudding


  • 2 cups corn, cut from the cob (about 4 large ears)
  • 2 cups half and half
  • 1/3 cup sugar
  • 2 eggs, beaten
  • 2 tablespoons butter or margarine
  • 1 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg


  1. Heat oven to 325 degrees
  2. Combine all ingredients except nutmeg
  3. Pour into buttered 1 1/2 quart casserole
  4. Sprinkle with nutmeg
  5. Place casserole in shallow baking pan or oven rack
  6. ____ 1/2 ____ water into pan
  7. Bake till knife inserted 1" from edge of custard is withdraws clean, 45 minutes to an hour
  8. Remove casserole from water
  9. Let cool slightly and serve

Corn Pudding

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