Corn Pudding from Holly Hill Inn

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/5/2020

This sweet, creamy corn pudding recipe is from the Holly Hill Inn in Midway, KY.

You can lighten this custard by substituting half-and-half and 2 percent low-fat milk for the cream and milk.

1 hr 10 min Prep: 20 min Cook: 50 min
Serves: 6 Save

Ingredients (7)

  • 9 ears fresh corn
  • 3 eggs
  • 1 cup heavy cream
  • 1/3 cup Milk
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoon unsalted butter

Directions

  1. Preheat oven to 350F. Cut corn kernels off the cobs; milk the ears by scraping each cob firmly with the back of a knife.
  2. In a large bowl, lightly beat eggs with cream, milk, sugar and salt. Add the corn.
  3. Pour melted butter into 6 individual (4- to 6-ounce) ramekins or into a 2-quart glass or ceramic baking dish. Tilt ramekins to coat sides and bottoms. Divide corn mixture among ramekins.
  4. Place ramekins or baking dish into in a water bath (a pan filled with water, up to about ½ inch below the edge of the dishes) and bake 50 to 60 minutes or until the eggs are set and a knife comes out clean.

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