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Corn Pudding from Holly Hill Inn

Corn Pudding from Holly Hill Inn

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

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

Prep: 20 days Cook: 50 days
Serves: 6 Save

Ingredients (9)

  • 9 Ears of Corn
  • 3 Eggs
  • 1 cup Heavy Cream
  • or 1 cup Half and Half
  • ⅓ cup Whole Milk
  • or ⅓ cup 2% Milk
  • 1 T Sugar
  • 1 tsp Salt
  • 2 T Unsalted Butter
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Directions

  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.