Individual Corn Puddings


It’s worth turning on the oven for these old-fashioned summer favorites. (PS: You can also halve the recipe and just pop the small servings in a toaster oven to keep the kitchen cool!)

  • 8Servings


  • 4 cups cooked corn kernels (about 6 ears of corn), divided
  • 1 cup light cream
  • 1/4 cup chopped green onions, plus more for garnish
  • 1/3 cup grated Parmesan cheese
  • 3 large eggs


Preheat oven to 350F. Coat 8 1/2-cup ramekins with cooking spray.

Place 2 cups corn in bowl of food processor. Add cream, 1/4 cup green onions, Parmesan and eggs. Process until smooth. Transfer to large bowl with remaining corn. Stir to combine, and season with salt and pepper.

Divide mixture among prepared ramekins. Set ramekins in baking pan large enough to hold them, and add enough hot water to reach halfway up sides of ramekins.

Bake 45 to 50 minutes, or until tops are golden and firm. Remove ramekins from water bath using tongs. Sprinkle with green onions, and serve warm.

Nutrition Information

  • Calories: 167
  • Carbohydrate Content: 16 g
  • Cholesterol Content: 102 mg
  • Fat Content: 9.5 g
  • Fiber Content: 2 g
  • Protein Content: 7 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 101 mg
  • Sugar Content: 3 g