Creamy Corn Pudding from WeeliciousPin

If you are from or grew up in Kentucky there was (and still is) one major thing you looked forward to on the first Saturday of May_ the Kentucky Derby. Sure it’s about the big race, but the other thing you think about for months as the big day approaches is all the tasty food that’s served, like this Creamy Corn Pudding. I got this particular recipe out of the new Junior League of Louisville cookbook. I’ve been collecting Junior League cookbooks from around the country since I was a teenager. I just find something so real, tried and true about the recipes in them, as many have been passed down from generation to generation. When I was flipping through the new Louisville chapter cookbook, this recipe for corn pudding immediately caught my eye. I hadn’t made it in years and with fresh corn just coming into season (at least here in southern California), I couldn’t resist.

Creamy Corn Pudding from WeeliciousPin

The cookbook’s recipe calls for canned creamed corn, which works perfectly well, but when you substitute fresh corn cut right off the cob, you get incredible corn flavor without the added sugar and unnecessary additives. The result is a totally irresistible pudding that’s sweet and creamy with a nice golden top.

Creamy Corn Pudding from WeeliciousPin

I don’t live in Kentucky anymore, so this year we’re going to throw our own little Derby party and get all dressed up with big hats, seersucker suits and all have cold mint juleps in hand. This Creamy Corn Pudding will on hand as the perfect accompaniment to some ham, Strawberry Spinach Salad, fried chicken and of course, Derby Pie. I’m getting excited just thinking about it!

Creamy Corn Pudding from WeeliciousPin
Creamy Corn Pudding from WeeliciousPin
Creamy Corn Pudding from WeeliciousPin


Creamy Corn Pudding

4 from 1 vote
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour


  • 8 corn cobs
  • 2/3 cup granulated sugar
  • 1/4 cup all purpose flour
  • 1 cup milk
  • 2 large eggs
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1/4 cup butter, melted


  • Preheat the oven to 325F.
  • Cut the corn kernels off the cobs and place in a blender.
  • Add the sugar, flour, milk, eggs, nutmeg and salt on top of the corn in the blender, and puree for 10 seconds, just to get everything combined.
  • Pour the mixture into a greased 8×8 inch baking dish, and drizzle the melted butter on top.
  • Bake for 60-75 minutes, until a toothpick inserted in the center comes out clean.
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. Catherine, how many cups of corn would I use if I made this recipe using frozen corn?

  2. I googled how many cups does one ear of corn equal and found that it’s about 3/4 cup. I used frozen kernels, but it took almost double the time listed in the recipe to cook. I’m not sure if that’s why (I also subbed white whole wheat flour and honey for all purpose flour and sugar), but the end result was very good. Next time I’ll plan to start the pudding a lot sooner.

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