You are here: Home » Recipes » Corn and Wild Rice Pudding Corn and Wild Rice Pudding Recipe by Chinet® Yield 1 cups PrintEmail Ingredients 2 -- eggs1 -- egg yolk1 cup heavy or whipping cream2/3 cup milk4 -- ears sweet corn, blanched and with kernels removed from cobs (about 3 cups)1 cup cooked wild rice3 -- scallions, finely chopped, or 1/3 cup finely chopped scallions1 1/2 teaspoons salt1/2 teaspoon cayenne pepper1/8 teaspoon grated fresh nutmeg1/2 tablespoon butter Instructions Preheat oven to 325 degrees. In a large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well. Grease a 7-by-11- or 8-by-12-inch casserole with the butter. Pour custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top. Serve warm.