Corn Pudding

July/August 1993

Your rating: None Average: 3.6 (20 votes)

We thought that lightening a corn pudding was as easy as leaving out a few of the egg yolks and using low-fat milk, but the resulting custard was disappointing. The Test Kitchen found that nonfat evaporated milk, rather than regular nonfat milk, produced a custard with a creamier consistency and less than half the fat. For additional creaminess, and to intensify the sweet corn flavor, we pureed half the corn.

Corn Pudding

2 Reviews for Corn Pudding


Recipe is very "eggy" and not creamy. I prefer a creamy and sweet pudding. Make sure you use a very sweet type of corn.

Low Fat, Easy to Make
Hit of the party!

Everyone said this was the best dish of the evening. It was super easy and quick to make - I even used frozen corn instead of fresh and it still tasted exceptionally yummy! We've never tasted corn pudding so I do not have anything to compare it to, however, I'd make it again in a heartbeat!

Easy, quick, low-calorie, unique

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