Corn Pudding

Try this classic home-style side, perfect for your next summer BBQ!


  • 3 cups sweet corn, fresh or frozen
  • 3 Tbsp flour
  • 2 Tbsp sugar
  • ½ tsp salt
  • 4 eggs
  • ¼ tsp nutmeg
  • 3 cups skim milk
  • 3 Tbsp butter
  • Cooking spray



  1. Preheat oven to 400°F
  2. Mix all ingredients together except butter.
  3. Using cooking spray, grease a medium-sized casserole dish. Pour corn mixture into casserole dish.
  4. Dot top of casserole with pats of butter.
  5. Bake covered for 1 hour.


Handling & Storage

Choose ears with green husks, fresh silks, and tight rows of kernels.

Refrigerate corn with husks on for use within 1-2 days. If corn is unhusked, put ears in a plastic bag and refrigerate until preparation time.

To prepare, remove the husks immediately before cooking.

Nutritional Information

Calories: 155
Total Fat: 6.4 g
Saturated Fat: 3.1 g
Trans Fat: 0.0 g
Cholesterol: 85 mg
Sodium: 234 mg
Total Carbohydrates: 18.5 g
Dietary Fiber: 1.5 g
Sugars: 8.5 g
Protein: 7.1 g
Serves: 9