Zellwood Corn Pudding

Name: Zellwood Corn Pudding
Prep time: 22 min
Cook time: 55 min
Total time: 77 min
Yield: 10 servings
Cuisine: Old Florida
Ingredients: 2 1/2 cups Corn kernels, fresh or frozen; 2 1/2 large Eggs; 7/8 cups Heavy cream; 1/4 cup Butter, melted; 1/8 cup Sugar; 1/8 cup Flour; 3/8 tsp Salt

Baked corn pudding built on Zellwood sweet corn — Florida's own corn-growing capital, in season summer through early fall.

📝 Notes: Also known as: Old Florida Corn Pudding · Miz Kathi's Zellwood Pudding The concept: Classic: Southern corn pudding. Vector: Terroir swap (Zellwood, FL sweet corn in season; high-quality frozen corn off-season) + Format shift (baked custard format keeps it a scoopable side rather than a casserole slab). The named provenance is a genuine local story, not invented. Hero ingredient: Zellwood sweet corn, cut fresh off the cob when in season (May–Sept); frozen is the acceptable off-season substitute — do not claim Zellwood provenance on frozen corn. Plating: Scoop with a portion spoon, a few whole kernels visible on top, chive garnish optional. Pro upgrade: brown the butter before adding to the custard for a nuttier base flavor. Prep efficiency: bakes hands-off; hold in a warmer up to 90 minutes without breaking texture. Cross-utilization: same corn-processor technique as Datil Creamed Corn and Dixie Corn — batch-cut corn once for all three when in season. Failure modes: pulling before it's set gives a soupy center that never firms; check with a knife tip for a mostly-clean pull, a little custard cling is fine. Scaling: At 4x: bake time extends but not linearly — check at 45 min in a full hotel pan, could run to 55–60 min. At 10x: split across multiple pans; a single pan this size sets unevenly, edges overcook before center sets.

⏱ Prep 22m🔥 Cook 55m🕒 Total 77m🍽 10 servings

#premium#old florida#starch#vegetable

Your rating:

✨

Ask Chef AI

Scan this recipe for pairings, improvements, nutrition — or ask anything.

Transform this recipe

Servings

Units

Oven temp

👨‍🍳 Cooking mode

Ingredients

2 1/2 cupsCorn kernels, fresh or frozen
2 1/2 largeEggs
7/8 cupsHeavy cream
1/4 cupButter, melted
1/8 cupSugar
1/8 cupFlour
3/8 tspSalt

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Cost estimate

$4.40

Total (10 servings)

$0.44

Per serving

Approximate — US national average ($0.37–$0.53/serving range).

My notes

Method

1
Whisk eggs, cream, melted butter, sugar, flour, and salt until smooth.
2
Pulse half the corn in a food processor to break it down, leave the rest whole kernel.
3
Fold all corn into the custard base.
4
Pour into a buttered half hotel pan.
5
Bake at 350°F for 40–45 min until set with a slight jiggle in the center, not liquid.
6
Rest 10 minutes before portioning — it firms as it cools.