Corn Pudding for the Black History Month Book n’ Cook virtual event

Prep: 15 minutes; Cook: 1 hour, 10 minutes; Servings: 10


  • ½ cup butter, melted
  • 1 tablespoon butter for the pan
  • 2 eggs, beaten
  • 2 cups milk
  • ¾ cup flour
  • 2 cups corn, either fresh off-the-cob, or frozen, thawed
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 1 teaspoon nutmeg
  • ½ teaspoon cayenne
  • Black pepper to taste


  1. Preheat oven to 350 degrees
  2. Whisk together eggs, salt, sugar, pepper, milk, and flour, until smooth
  3. Stir in corn
  4. Stir in melted butter
  5. Pour into buttered baking dish
  6. Bake in preheated oven for 1 hour and 10 minutes. At about 45 minutes—when the pudding has a nice golden-brown color on top—cover loosely with aluminum foil to prevent over-browning
  7. Pudding is done when center is no longer loose and when knife comes out clean

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