Corn Pudding

corn pudding

Corn Pudding

Cruising during Thanksgiving? You certainly don’t have to miss out on the feast! If you happen to be with a few more people, you can whip up a meal that all will be grateful for.

Why settle for one dessert or sidedish when you can serve two? This decadent corn pudding can double as a savory side dish or a unique dessert. Either way, your guests are in luck!


1 large egg
½ cup milk
½ cup heavy cream
1 Tbsp. sugar
3 cups corn kernels
Pinch each of chives and nutmeg
¼ tsp. each salt and pepper
½ cup crumbled butter crackers (Ritz, Club)
2 Tbsp. butter, melted


Preheat oven to 350 degrees. Grease a 6- to 8-cup casserole dish with butter. Beat the egg, milk, cream, and sugar until just blended. Stir in the corn, chives, nutmeg, salt, and pepper. Toss cracker crumbs with melted butter, then stir half of the crumbs in the corn mixture. Pour the corn mixture into the casserole and sprinkle remaining crumbs over the top. Bake the pudding uncovered until light golden brown and slightly firm to the touch, 45-50 minutes.

By Lori Ross, Southern Boating November 2018

More Thanksgiving Recipes:

Relish and Liptaur Cheese Tray

Green Beans Amandine

Cranberry Vanilla Cake

Cranberry Spritz

Grilled Prosciutto-Wrapped Turkey Breast

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