While you typically find this type of dish on a Thanksgiving table, I enjoy it far more in the summertime, when corn is still ripe for the picking. This fairly traditional recipe is disguised under a plethora of names and countless variations; look in any old community cookbook and you're guaranteed to find someone's Aunt Muffy's famous corn pudding, souffle or casserole. I chose to call mine a custard, because I feel that accurately reflects the flavor and texture I was going for: sweet yellow corn (made ever so sweeter with a hint of sugar) blanketed in a silky wrap of eggs and cream, finished with salty-smoky bacon crumbles to cut through the richness of it all.
Recipe courtesy of Nealey Dozier
Individual Sweet Corn Custards
Total:
1 hr 45 min
Active:
20 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 45 min
Active:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 1 tablespoon unsalted butter, melted, plus more for greasing
  • 3 tablespoons sugar
  • 2 large eggs plus 1 yolk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 1 cup heavy cream
  • 1 cup milk
  • 1 1/2 cups fresh or frozen sweet yellow corn (thawed if frozen)
  • Bacon crumbles and snipped chives, for garnish

Directions

Preheat oven to 325 degrees F. Lightly coat 8 individual souffle dishes or ramekins (mine are 4 3/4 ounces each) with butter or cooking spray and arrange on a sheet pan. 

In the bowl of a stand mixer fitted with the whisk attachment (or with a hand mixer), add the sugar and eggs and beat until light and frothy, approximately 3 minutes. Add the flour, salt and baking powder and beat for an additional 3 minutes, until the mixture is airy and foamy. Fold in the heavy cream and milk until combined. 

Stir the corn and melted butter together and divide evenly among the ramekins. Pour the batter over the corn mixture, filling each dish almost to the top. Bake the custards for 60 to 70 minutes, rotating the pan once, until the filling is set and the top is golden brown. Remove the ramekins to a wire rack and cool for at least 15 to 20 minutes before serving, to allow custard to firm up. Garnish each dish with bacon crumbles and snipped chives.

IDEAS YOU'LL LOVE

Corn Pudding

Recipe courtesy of Tanya Holland

Individual Pecan Pies with Sweet Tea Caramel Sauce

Recipe courtesy of Tyler Florence

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Cupcake Showdown

6:30pm | 5:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c