Sweet Corn Pudding – TODAY.com

Sweet Corn Pudding

print recipe

Cook time:

Prep time:



The texture of this savory pudding is similar to that of ricotta. It has a slight bite of heat and the corn adds a subtle sweetness.

Technique tip: Don’t skip the water bath when making this corn pudding: Cooking the custard without a water bath will make it rubbery instead of moist and the pudding will have a tendency to crack.

Swap option: Use Gouda cheese instead of Monterey Jack and queso fresco instead of Cotija.


    • 1 batch cornbread from packaged mix, such as Jiffy
    • 3 tablespoons unsalted butter, softened
    • 1/2 cup finely diced yellow onion
    • 1 teaspoon thyme leaves, divided
    • 1 cup fresh corn, cut off the cob (about 2 medium ears)
    • 3/4 cup whole milk
    • 1 extra large egg
    • 2 extra large egg yolks
    • 1¾ cups heavy cream
    • 1 pinch cayenne pepper
    • 1 cup grated Monterey Jack cheese
    • 1/4 cup canned green chiles
    • 1/3 cup crumbled Cotija cheese
    • 2 tablespoons cilantro
    • 1 tablespoon extra virgin olive oil
    • 1/2 lime, juiced
    • Kosher salt and freshly ground black pepper


1. Cook cornbread according to package directions. After cooking, adjust oven temperature to 350° F.

2. Heat a small sauté pan over medium-high heat for 1 minute. Add 2 tablespoons butter and when it foams, add the onion and 1/2 teaspoon thyme….

Read more from the source…

Back to Top