New England Corn Pudding

Corn pudding is the perfect side dish for turkey or glazed ham and this one does not disappoint. I have tinkered with a family recipe, subbing honey for the sugar and adding a dash of nutmeg.



  • 1/2 cup Flour
  • 1 tsp Salt
  • 1/4 tsp Nutmeg
  • 4 Eggs
  • 4 cups Half/half or whole milk
  • 1/3 cup Honey
  • 4 tbsp Butter, melted and cooled
  • 4 cups Frozen corn kernels
  • 1/2 cup Scallions, diced
  • 1 cup Sweet potato, diced


  1. Butter a 2-quart baking dish and set aside.
  2. Preheat oven to 425F
  3. Butter a 12 x2x 9-inch casserole dish and set aside.
  4. In a bowl combine the flour, salt and nutmeg and set aside.
  5. In a separate bowl, whisk the eggs until foamy; add the milk and honey and whisk in with the melted butter. Stir in the corn kernels and scallions until well combined. Gently stir in the sweet potatoes.
  6. Stir the flour, salt and nutmeg into the corn mixture and spread into the casserole dish.
  7. Bake for 45 minutes or until nicely browned. Scoop from pan to serve.
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