Recipe: Corn Pudding Versailles

by ELYSIAN Magazine

This is a classic dish to serve at Thanksgiving, Christmas and New Year’s gatherings. This is a constant on my holiday menu that I’ve been serving for years. It still delights year after year.

—Rhonda Wilkins


  • 4 cups fresh, white corn (about 6 ears)
  • ½ cup sugar (organic)
  • 2 teaspoons flour
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 6 eggs (beaten)
  • 2 cups heavy cream
  • 1 cup half-and-half
  • 2 tablespoons butter (melted)


Preheat oven to 350 degrees.

Ground 1 cup of corn in a food processor. Combine ground corn, the remaining 3 cups of corn kernels, sugar, flour, salt and baking powder into a bowl. Mix thoroughly.

Whisk the eggs, heavy cream and half-and-half in a bowl until blended. Stir into the corn mixture. Add melted butter and mix well.

Pour the corn batter mixture into a greased 9×13 inch baking pan and bake for 40 minutes or until a sharp knife can be asserted and comes out clean.

Serves 8-10.

Perfect this recipe:

Ayesha Curry Home Stoneware Baker ($29.99,

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