Corn Pudding from Holly Hill Inn

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 50 mins

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
1cup heavy cream
1/3cup Milk
1tablespoon sugar
1teaspoon salt
2tablespoons 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.

Nutritional Info *per serving

  • Glycemic Load 1.43
  • Calories 410
  • Fat 24g
  • Saturated Fat 13g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 7g
  • Cholesterol 160mg
  • Sodium 480mg
  • Potassium 660mg
  • Carbohydrate 44g
  • Fiber 4g
  • Sugars 16g
  • Protein 11g
  • Trans Fat .5g
  • Vitamin A 25%
  • Vitamin C 25%
  • Calcium 6%
  • Iron 8%