Custard Corn Pudding

Custard Corn Pudding

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 8 servings


  • 4 large ears fresh corn
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon salt


  1. Preheat the oven to 300°F. To prepare a water bath, boil a pot of water. Select a 1-quart casserole and a second oven-proof container into which the casserole will fit. Prepare the corn to equal 2 cups, and spread it into the bottom of the casserole.
  2. In a small mixing bowl beat the two eggs. Add and combine the milk and salt. Pour this mixture over the corn.
  3. Set this in the larger oven-proof container, and add 1½ inches of boiling water to the larger container. Bake until the center is set and a toothpick inserted near the center comes out clean, or about 1 hour. If at any time the water bath starts to bubble, reduce the oven temperature.