Groovy Grandma Corn Pudding

Jonathon Chatman, photo by Andrew McCaul

Grandma Corn Pudding

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Makes 6 servings

5 tablespoons salted butter, melted, plus more for greasing the baking dish

2 large eggs

1 tablespoon Nielsen-Massey Organic Madagascar Bourbon Pure Vanilla Extract

1/3 cup Wholesome Sweeteners Organic Blue Agave, or more to taste

1 1/4 cups heavy cream

1 teaspoon ground nutmeg

Jonathon Chatman  took home the grand prize KIWI’s 2011 Next Great Young Chef contest with this extra-delicious recipe.


Preheat the oven to 350°. Lightly grease an 8-inch-square baking dish with butter.

In a food processor, add 2 1/2 cups of the corn, eggs, vanilla, agave nectar, heavy cream, butter, and nutmeg. Pulse 3 to 4 times to combine; the mixture should still have some whole or partial pieces of corn visible.

Transfer the mixture to a large bowl, add the remaining 1/2 cup corn, and mix well. Pour into the prepared baking dish, and bake 30 to 40 minutes, or until the top is golden brown.

Allow to cool for 5 minutes before serving.

Per Serving:

Calories: 348

Carbohydrates: 31 g

Fat: 21 g

Protein: 6 g

Fiber: 2 g

Active Time: 10 minutes

Total Time: 40 to 50 minutes