Fresh Corn Pudding Recipe

Make this delicious corn pudding recipe with garden-fresh ears of corn and freshly chopped Mexican Mint Marigold leaves.

Summer 2014

  • Photo courtesy of iStock/minadezhda

Total Hands-On Time: 1 hr 15 min

Yield: Eight, 1/2-cup ramekins

This is one of my favorite ways to enjoy the flavor of "Mexican Mint Marigold," and it’s perfect when fresh roasting ears are in season.


• 6 ears fresh corn, shucked
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 stick (1/4 cup) unsalted butter, melted, cooled
• 3 large eggs, beaten lightly
• 1 heaping tablespoon freshly chopped ‘Mexican mint’ marigold leaves


1. Into a large bowl, coarsely grate corn. With the back of a large knife, gently scrape each cob and add any remaining pulp and liquid to bowl. There should be about 2 cups grated corn with liquid.

2. In a bowl, whisk together remaining ingredients and stir into corn until batter is combined well.

3. Ladle mixture evenly into ramekins. Put ramekins in a baking pan just large enough to hold them and add enough hot water to reach halfway up sides of ramekins.

4. Bake corn puddings in middle of oven for 50 minutes, or until tops are slightly puffed and golden and firm to the touch.

5. Remove ramekins from water and cool slightly on a rack, about 5 minutes.

6. Run a knife around edges of ramekins and invert each pudding onto a serving plate.

Subscribe today

Heirloom GardenerCultivate your love of historic plant varieties and traditional recipes with a subscription to Heirloom Gardener magazine today!

Don’t miss a single issue of Heirloom Gardener. Published by the editors of MOTHER EARTH NEWS, Heirloom Gardener provides decades of organic gardening experience from the most trusted voices in the field. Subscribe today and save as much as 38% off the newsstand price! Get one year (4 issues) for only $24.95!

Facebook Pinterest Instagram YouTube

click me