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Corn pudding

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  • 12 ears of fresh corn
  • 2 tbsp. butter
  • ½ tsp. salt
  • 1 tsp. sugar
  • ½ cup whipping cream
  • 2 green Anaheim chili peppers


Preheat oven to 350 degrees. Remove the kernels of corn by using a corn grater or by rubbing the ears against the large holes of a box grater. Do this over a big bowl to catch all the juices. Melt the butter in a shallow 2-quart casserole dish. Add the grated corn, corn juices, salt, sugar and cream. Blend together. Cut the chili peppers into strips and poke them into the corn. Cover with foil or a tight-fitting lid. Bake for 25 minutes, checking at least once to make sure the corn stays creamy. Add a little more cream if the dish starts to dry out.

Serves 6 to 8.

Califonia Bountiful