Moms Roasted Corn Pudding

Stirring Memories

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Roasted corn pudding is a warm, comforting dish that turns sweet kernels into something beautifully creamy, golden, and slightly caramelized, capturing the cozy essence of late‑summer and fall cooking. Its origins trace back to early American and Indigenous food traditions, where corn was a foundational ingredient used in everything from breads to porridges. Over time, those influences blended with European custard‑style baking, creating the rich, spoonable corn pudding we know today—a rustic, homestyle classic that feels right at home on any table.

Prep Time 15

Cook Time 45

Additional Cooking 30

Total Time 1 30

Servings: 4 People

Course: Sides

Cuisine: American, Indigenous

Calories: 362

Ingredients Method Notes

Ingredients

4 cups corn about 6-7 ears of corn on cob (I roast mine on the cob on the grill then cut it off cobb). You can also use frozen.
1 cup whole milk
½ cup heavy cream
1 cup of sharp cheddar cheese
3 eggs
3 tbsp melted butter
2 tbsp flour
2 cloves crushed garlic
1 tsp sugar
1 tsp salt
½ tsp pepper
Dash of paprika
Green onions for garnish

Method

Heat oven to 350°F.
2. Roast Corn on the cob on BBQ for 3-5 mins on each side
3. Butter a casserole dish.
4. Whisk eggs, milk, cream and melted butter.
5. Add flour, sugar, salt and pepper and crushed garlic.
6. Fold in corn and cheddar cheese.
7. Pour into casserole.
8. Bake 45–55 minutes, until the center is set.
9. Let stand 10 minutes before serving.

Notes

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