Delaware Farm-Stand Corn Pudding
A custardy baked side dish made from fresh sweet corn cut straight off the cob, popular at Delaware farm suppers and church potlucks during summer harvest season.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •Baking dish
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 13
- carbs
- 26
- protein
- 6
- calories
- 240
Instructions
- 1
Preheat the oven to 350°F. Butter a baking dish.
- 2
Whisk the eggs, cream, milk, sugar, melted butter, cornstarch, and salt in a large bowl.
- 3
Stir in the fresh corn kernels and any scraped corn milk.
- 4
Pour the mixture into the prepared baking dish.
- 5
Bake for 45-50 minutes. The center should be just set and the top lightly golden.
- 6
Let it rest for 10 minutes before serving.
Chef's tips
Use the freshest corn possible. Scrape the cobs with the back of a knife after cutting the kernels to catch all the sweet milky liquid.
Storage
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating
Reheat in a 325°F oven, covered, until warmed through.
Common mistakes to avoid
- •Baking too long, which makes the custard separate and turn watery
- •Using canned corn, which lacks the sweetness of fresh summer corn
Serving suggestions
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