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Rosa Lee's Corn Pudding

This Sweet Corn Pudding is the perfect blend of creamy, buttery comfort and subtle Southern sweetness. Made with tender corn kernels, rich custard, and just the right touch of sugar, it bakes into a golden, spoonable casserole with a soft, velvety center. Whether served alongside holiday favorites or enjoyed as a cozy side dish year-round, this classic brings warmth, nostalgia, and a little sweetness to every table.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 8
Course: Dessert, Side Dish
Cuisine: Southern
Ingredients Equipment Method

Ingredients
  

  • 1 quart fresh or frozen whole kernel corn (If using canned, use two 15.5 ounce cans, drained)
  • 4 eggs
  • 1 1/2 cups half & half
  • 8 tablespoons granulated sugar
  • 1/4 cup butter, room temperature
  • 2 1/2 tablespoons all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon

Equipment

  • Blender
  • 9x9 or 11x17 Baking Dish

Method
 

  1. Preheat oven to 350 degrees.
  2. Generously butter your baking dish.
  3. Place the corn kernels, eggs, half & half, sugar, butter, flour, baking powder, and salt in the blender. Blend until fairly smooth with a few pieces of corn visible.
  4. Add cinnamon and nutmeg and pulse the blender a couple times.
  5. Pour the custard into the buttered baking dish and bake on center oven rack for 40 to 45 minutes, or until set.
  6. Remove to a cooling rack and cool for at least 15 minutes before serving.