You are here: Home » Recipes » Corn Pudding from Holly Hill Inn Corn Pudding from Holly Hill Inn Recipe by Holly Hill InnKitchen Tested Yield 6 servings Prep 20 mins Cook 50 mins This sweet cream corn recipe is from the Holly Hill Inn in Midway, Ky. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail You can lighten this custard by substituting half-and-half and 2 percent low-fat milk for the cream and milk. Ingredients 9 ears fresh corn3 eggs1 cup heavy cream1/3 cup Milk1 tablespoon sugar1 teaspoon salt2 tablespoons unsalted butter Instructions Preheat oven to 350F. Cut corn kernels off the cobs; “milk” the ears by scraping each cob firmly with the back of a knife. In a large bowl, lightly beat eggs with cream, milk, sugar and salt. Add the corn. Pour melted butter into 6 individual (4- to 6-ounce) ramekins or into a 2-quart glass or ceramic baking dish. Tilt ramekins to coat sides and bottoms. Divide corn mixture among ramekins. Place ramekins or baking dish into in a water bath (a pan filled with water, up to about ½ inch below the edge of the dishes) and bake 50 to 60 minutes or until the eggs are set and a knife comes out clean. Recipe courtesy of Holly Hill Inn, Midway, Ky.