Description
This creamy baked corn custard is a comforting and versatile dish made with sweet corn, eggs, milk, and cream. It’s lightly sweetened and seasoned, with a silky texture and golden finish that’s perfect as a side or light main.
Ingredients
Scale
- 2 cups whole kernel corn
- 3 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a baking dish.
- In a mixing bowl, whisk together eggs, milk, cream, melted butter, sugar, salt, and pepper until smooth.
- Stir in the corn kernels and mix well.
- Pour the mixture into the prepared baking dish. If using a water bath, place the dish into a larger pan and pour hot water around it to halfway up the sides.
- Bake for 40–45 minutes or until the center is just set and a knife inserted comes out mostly clean.
- Remove from oven and let rest for 10 minutes before serving.
- Scoop or slice and serve warm.
Notes
- Use fresh or frozen corn for best flavor and texture.
- Warming the milk and cream slightly helps create a smoother custard.
- A water bath ensures a more tender, silky texture but is optional.
- Letting the custard rest after baking improves slicing and flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 3g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg