Corn Pudding Custard

Corn Pudding Custard

6 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  sal

“Corn microwaved with cream, butter, eggs, sugar, salt and pepper. A quick and easy treat!”

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Adjust Servings

Original recipe yields 8 servings



  1. Combine the cream with salt and pepper in a small saucepan and heat until it bubbles. Stir in butter, eggs, sugar and corn. Transfer to a microwave safe dish.
  2. Microwave on high for 20 minutes. Let stand 10 minutes to thicken.

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Reviews (6)

Rate This Recipe


A good intro to making corn pudding! If you want to make the pudding more custard-like, I would recommend you use one can evaporated/condensed unsweetened milk instead of heavy cream. That will also cut down on a lot of fat! Also, I would only add 1 or 1/2 cups of sugar because it would be way to sugary. Try using sweetened corn instead - like Green Giant Niblets. Adding a bit of vanilla will spice it up as well. Enjoy!



Loved it, but I changed it a bit to make it more of a sweet pudding. I added 3/4 cup of sugar (instead of 3 tablespoons) and I added vanilla. Made as it is in the original recipe it is very salty.

Molly's Safta

Molly's Safta

It was way too salty! If I were to make it again, I would only put 1 tsp of salt. I added lots of sugar to compensate for all the salt but it was still very salty. I was very disappointed.

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Amount Per Serving (8 total)

  • Calories
  • 415 cal
  • 21%
  • Fat
  • 35.9 g
  • 55%
  • Carbs
  • 21.6 g
  • 7%
  • Protein
  • 5.9 g
  • 12%
  • Cholesterol
  • 196 mg
  • 65%
  • Sodium
  • 823 mg
  • 33%

Based on a 2,000 calorie diet



previous recipe:

Chef John's Creamy Corn Custard


next recipe:

Corn Pudding IV