Southern-Style Corn Pudding

  • Serves

    serves 6-8


Toasted bread adds texture and body to this dish. Just a touch of sugar will compliment the cream for Southern flavor.


  • 2 cups white bread, torn into 2" pieces
  • 1 yellow onion, peeled and grated
  • 14 lb. Smithfield ham, sliced into ribbons
  • 6 tbsp. melted butter
  • 3 eggs
  • 1 12 cups cream
  • 3-4 cups cooked fresh corn kernels (cut from about 5 ears)
  • 1 tsp. salt
  • 12 tsp. freshly ground white pepper
  • 1 tbsp. sugar


Step 1

Preheat oven to 350°. Place bread in a baking dish and mix in onion and ham. Drizzle in butter and toast in oven 10 minutes. Remove and set aside.

Step 2

Whisk together eggs and cream in a medium bowl. Mix in corn, salt, pepper, and sugar; pour over bread mixture. Bake until set and golden, 30-40 minutes.

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