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    Edna Lewis's Corn Pudding

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    Pixicook editorial team

    A classic, heartwarming corn pudding recipe from the celebrated Southern chef Edna Lewis, showcasing the simplicity and elegance of fresh corn.

    Ingredients for Edna Lewis's Corn Pudding

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Fresh Corn, kernels halved and scraped

    0 ears

    Substitute chevron-down

    Sugar, granulated

    tablespoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Large Eggs, beaten

    each

    Substitute chevron-down

    Whole Milk

    cups

    Substitute chevron-down

    Unsalted Butter, melted

    tablespoons

    Substitute chevron-down

    Fresh Nutmeg, grated

    to taste

    Substitute chevron-down

    How to Make Edna Lewis's Corn Pudding

    1. Preheat Oven and Prepare Baking Dish

    Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and butter a 1 1/2-quart baking dish.

    2. Prepare Corn

    Slice the kernels from fresh ears of corn, cutting off only half the kernels. Then scrape the remaining bits and milk of the corn into a mixing bowl.

    3. Mix Corn with Sugar and Salt

    Sprinkle sugar and salt over the corn in the mixing bowl, tossing to create an even mixture.

    4. Combine Eggs and Milk

    In a separate bowl, whisk together the large eggs and whole milk.

    5. Add Egg Mixture to Corn

    Pour the egg and milk mixture over the corn, stirring to combine.

    6. Add Melted Butter

    Fold in the melted butter into the corn mixture.

    7. Transfer Mixture to Baking Dish

    Spoon the corn mixture into the prepared baking dish, smoothing the top.

    8. Grate Nutmeg and Prepare Water Bath

    Grate fresh nutmeg over the surface of the corn mixture. Place the baking dish into a larger baking dish or roasting pan, and pour in hot water to come halfway up the sides of the corn pudding dish.

    9. Bake

    Bake the corn pudding for 40 to 50 minutes at 350 degrees Fahrenheit (175 degrees Celsius) until the top is golden and a knife inserted into the center comes out clean.

    10. Rest and Serve

    Remove the corn pudding from the oven and let it rest for a few minutes before serving.

    Pitfalls and tips

    Select the Best Corn

    Choose fresh, sweet corn with plump kernels. Fresh corn's natural sugars will caramelize during baking, enhancing the flavor. If fresh is not available, opt for high-quality frozen corn but avoid canned corn.

    Don't Overbake

    Remove the pudding when there is a slight jiggle in the center; it will continue to set as it cools.

    Baking Dish and Water Bath

    Use a shallow baking dish and place it in a water bath during baking for gentle and even cooking.

    Extract Maximum Flavor

    Use the back of your knife to scrape the cobs after cutting off the kernels to release the "corn milk," which adds creaminess and flavor to your pudding.

    Oven Temperature Accuracy

    Use an oven thermometer to ensure accurate temperature, which is crucial for proper cooking.


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