Corn Pudding


For a healthy twist on corn pudding, we use nonfat evaporated milk, rather than regular nonfat milk, to produce a custard with a creamy consistency and less than half the fat of traditional versions. For additional creaminess, and to intensify the sweet corn flavor, we puree half the corn.

Corn Pudding
Photo: Photography / Jennifer Causey, Styling / Chelsea Zimmer / Kay Clarke
Cook Time:
20 mins
Additional Time:
1 hrs 10 mins
Total Time:
1 hrs 30 mins
6 servings
Nutrition Profile:


  • 2 cups fresh corn kernels, (about 2 large ears), divided (see Tip)

  • 2 tablespoons all-purpose flour

  • 3 large eggs

  • 3 large egg whites

  • 1 cup nonfat evaporated milk

  • 1 teaspoon salt

  • ¼ teaspoon freshly ground pepper

  • 1 teaspoon butter

  • 2 tablespoons plain dry breadcrumbs


  1. Preheat oven to 325 degrees F. Coat a 1 1/2- or 2-quart souffle or baking dish with cooking spray.

  2. Combine 1 cup corn and flour in a food processor or blender; process until smooth. Whisk eggs and egg whites in a large bowl. Stir in the pureed corn, the remaining 1 cup kernels, evaporated milk, salt and pepper. Pour the mixture into the prepared dish. Bake for 30 minutes.

  3. Meanwhile, melt butter in a small saucepan over low heat and cook until a light, nutty brown, 30 seconds to 4 minutes, depending on your stove. Add breadcrumbs and cook, stirring frequently, until the crumbs darken slightly, 1 to 1 1/2 minutes.

  4. When the pudding has baked for 30 minutes, sprinkle the breadcrumbs on top and continue to bake until a knife inserted near the center comes out clean, 25 to 35 minutes more. Serve immediately.


Tip: To remove corn kernels from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.

Nutrition Facts (per serving)

143 Calories
4g Fat
18g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 143
% Daily Value *
Total Carbohydrate 18g 6%
Dietary Fiber 1g 4%
Total Sugars 8g
Protein 10g 21%
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 96mg 32%
Vitamin A 413IU 8%
Vitamin C 4mg 4%
Folate 48mcg 12%
Sodium 523mg 23%
Calcium 145mg 11%
Iron 1mg 6%
Magnesium 36mg 9%
Potassium 342mg 7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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