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  • 9 ears fresh corn
  • 3 eggs
  • 1 cup heavy cream
  • 1/3 cup Milk
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter


  1. Preheat oven to 350F. Cut corn kernels off the cobs; “milk” the ears by scraping each cob firmly with the back of a knife.
  2. In a large bowl, lightly beat eggs with cream, milk, sugar and salt. Add the corn.
  3. Pour melted butter into 6 individual (4- to 6-ounce) ramekins or into a 2-quart glass or ceramic baking dish. Tilt ramekins to coat sides and bottoms. Divide corn mixture among ramekins.
  4. Place ramekins or baking dish into in a water bath (a pan filled with water, up to about ½ inch below the edge of the dishes) and bake 50 to 60 minutes or until the eggs are set and a knife comes out clean.
Recipe courtesy of Holly Hill Inn, Midway, Ky.

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The recipe was originally published as Corn Pudding from Holly Hill Inn on

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