Shrimp and Corn Pudding

Fresh sweet corn + plump fresh shrimp = A bite of Lowcountry heaven.

Serves: 4 Save

Ingredients (12)

  • 4 to 6 ears fresh corn
  • 2 tablespoon unsalted butter
  • 5 green onions, thinly sliced
  • 2 tablespoon chopped flat-leaf parsley,
  • 2 eggs, lightly beaten
  • 1/2 cup half-and-half
  • 1/2 teaspoon salt
  • White pepper
  • Ground cayenne pepper
  • Nutmeg
  • 1 pound small to medium shrimp, peeled, or large shrimp cut in half
  • 1/4 cup all-purpose flour

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  1. Cut kernels off cobs and scrape off milky bits. You should have about 3 cups corn.
  2. Preheat oven to 350F.
  3. Melt butter in a saute pan over medium-high heat; add onion and saute until translucent, about 2 minutes. Stir in parsley and turn off heat.
  4. Scrape mixture into a large bowl; add corn, eggs and half-and-half. Season with salt, white and cayenne peppers, and a generous grating of nutmeg; mix well. In a separate bowl, toss shrimp in flour and shake off excess. Fold shrimp into corn batter.
  5. Lightly butter a 2-quart baking dish and pour in batter. Bake about 1 hour, until set and lightly browned. Serve immediately. Serves 4.