Corn Pudding

Long, slow cooking helps create this succulent, Southern-style side dish.

Serves: 6Hands-on: 25 minutesTotal: 6 hours 25 minutesDifficulty: Easy

Serves: 6


  • 1 Tbsp. olive oil
  • 1 medium shallot, minced
  • 1⁄4 tsp. dried red pepper flakes
  • 1⁄2 tsp. kosher salt
  • 1⁄2 tsp. freshly ground black pepper
  • 3 medium ears corn, husked
  • 3 large eggs
  • 1 cup skim milk


  • Pour 1 inch of water into a large slow cooker, cover, and turn heat to high and let heat for 40 minutes.
  • Add 2 teaspoons of the oil, shallot, pepper flakes, salt, and black pepper in a small bowl and set aside.
  • Grease six (6 ounce) ramekins with remaining oil.
  • In a large bowl, whisk together the eggs and milk. Add the seasoned oil to the egg mixture.
  • Cut the kernels from the cobs and stir them into the egg mixture. Divide the corn pudding between the ramekins.
  • Carefully place the ramekins into the hot water in the slow cooker, stacking them if necessary. Cover and cook on high for 5 to 6 hours, or until set.