Curried Corn Pudding in Acorn Squash
Recipes,  Salads & Side Dishes,  Vegetarian

Curried Corn Pudding

Curried Corn Pudding in Acorn Squash

Curried Corn Pudding. Sharing a fabulous side dish worthy of any festive meal.  Or your lunch on Tuesday. Recipe inspiration: I found this beautiful recipe on the pages of 101 Cookbooks that became my springboard.

Curried Corn Pudding
Curried Corn Pudding in Acorn Squash

Curried Corn Pudding

101 Cookbooks
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6


  • 1 cup milk
  • 1 egg plus 2 egg whites
  • 1 cup fresh corn kernels
  • 1/2 cup thinly sliced scallions
  • 1/2 tsp. curry powder
  • a pinch of fresh grated nutmeg
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/2 cup freshly grated gruyere cheddar, or parmesan cheese


  • In a medium bowl combine milk, eggs, corn, half of the scallions, curry powder, nutmeg, salt & pepper. Fill six buttered ramekins. Bake uncovered for 30 minutes until the pudding has set.
  • To finish sprinkle with cheese and place under broiler for a couple minutes to lightly brown the cheese. Serve hot sprinkled with remaining scallions.

One Comment

  • Jamie Jarvis

    Do you put your ramekins in a pan with hot water when you bake them? (like cooking custards)
    I have also seen this recipe doubled and topped with a sweet topping of butter, brown sugar and pecans before baking instead of cheese and baked in a pie plate, casserole dish, or soufle pan.

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