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Corn Pudding

(recipe, Kim Carlson)

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This pudding has a rich corn essence, almost candylike in its sweetness.


  1. 2 cups scraped corn (see Note, below)
  2. 1 Tbsp. flour
  3. 1 tsp. sugar (unless corn is just picked)
  4. ⅔ cup heavy cream
  5. Salt and freshly ground pepper
  6. 1 Tbsp. butter


  1. Preheat the oven to 325 degrees.
  2. Thoroughly combine the corn, flour, sugar (if needed), cream, and seasonings. Pour into a buttered 4-to-6 cup baking dish. Dot with 1 tablespoon butter.
  3. Bake for 50 to 60 minutes.


Culinate editor's note: For scraping the fresh kernels off the cob, we used Lee's Original Corn Cutter and Creamer, which worked well to extract the corn milk as well as the kernels.