Corn Pudding from Holly Hill Inn

Kitchen Tested
  • Yield 6 servings
  • Prep 20 mins
  • Cook 50 mins

This sweet cream corn recipe is from the Holly Hill Inn in Midway, Ky.

Corn Pudding from Holly Hill Inn
Mark Boughton Photography / styling by Teresa Blackburn

You can lighten this custard by substituting half-and-half and 2 percent low-fat milk for the cream and milk.


9 ears fresh corn
3 eggs
1 cup heavy cream
1/3 cup Milk
1 tablespoon sugar
1 teaspoon salt
2 tablespoons unsalted butter


  1. Preheat oven to 350F. Cut corn kernels off the cobs; “milk” the ears by scraping each cob firmly with the back of a knife.
  2. In a large bowl, lightly beat eggs with cream, milk, sugar and salt. Add the corn.
  3. 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.
  4. 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.



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