• Ingredients: 29
  • Serves: 8

Sweet corn pudding with frozen corn kernels , thawed, large eggs, whipping cream, whole milk, sugar, butter, room temperature, all purpose flour, baking powder, salt.


For tomato sauce:

For vegetables:

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend all ingredients in processor until almost smooth.

    For this step you will need

  2. Step 2 Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes; serve.

Nutrition information

Calories 316 Carbohydrates 30 g (10%)
Fat 19 g (29%) Protein 7 g (14%)
Saturated Fat 11 g (53%) Sodium 437 mg (18%)
Polyunsaturated Fat 1 g Fiber 2 g (7%)
Monounsaturated Fat 5 g Cholesterol 143 mg (48%)