Martha Stewart Corn Pudding with Chives Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart corn pudding with chives is a savory baked custard packed with sweet corn and flecked with fresh green herbs. It tastes rich and buttery, with a tender, soufflé-like center and golden edges that pull slightly away from the dish. The chives keep it from feeling heavy, and a little nutmeg adds warmth in the background. This version is inspired by Martha Stewart’s classic American entertaining style, and it is one of the easiest side dishes I make for a crowd.

From start to finish it takes about 70 minutes, with only 15 minutes of hands-on work. You whisk a thin batter, fold in the corn, and let the oven do the rest. It fits a weeknight dinner just as well as a holiday table or a potluck, and it travels well in the baking dish.

Why This Martha Stewart Corn Pudding with Chives Works

The texture comes down to how you treat the batter. Whisking the eggs until they are smooth and pale builds a light structure, and folding the flour in just until the streaks disappear keeps the custard tender. Overmixing develops gluten, and the pudding turns dense instead of airy.

Fresh corn makes the biggest difference. Scraping the cobs with the back of a knife releases the milky liquid, which carries natural sweetness straight into the batter. If you use frozen corn, thaw and drain it well so the custard does not turn watery.

What You’ll Love About It

It needs one bowl and one baking dish, so cleanup is quick. The custard sets while the edges turn crisp and golden, giving you soft and crisp in every bite. And it holds up beautifully on a buffet table without drying out.

Ingredients

This makes 8 servings in a 9×13-inch baking dish. Use the amounts below exactly as written.

• 3 tablespoons (43g) unsalted butter — melted, plus more for the baking dish
• 4 cups (600g) fresh corn kernels — from about 4 large ears, or frozen corn, thawed and drained
• 3 large eggs — at room temperature
• 1 1/2 cups (360ml) whole milk
• 1/2 cup (120ml) heavy cream — gives the custard its richness
• 1/4 cup (50g) granulated sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg — grate it fresh for the best flavor
• 1/2 cup (63g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup (15g) finely chopped fresh chives — plus more for garnish

Equipment

• 9×13-inch baking dish — 23x33cm
• Rimmed baking sheet — set under the dish to catch drips
• Large bowl — for the egg mixture
• Small bowl — for the dry ingredients
• Whisk — for a smooth batter
• Chef’s knife — for cutting corn and chives
• Instant-read thermometer — to check doneness

How to Make Martha Stewart Corn Pudding with Chives

Step 1: Heat the Oven and Prep the Corn

Heat the oven to 350°F (175°C) and butter a 9×13-inch (23x33cm) baking dish. If using fresh corn, cut the kernels from the cobs, then scrape the cobs with the back of a knife to release the milky liquid into the bowl. You should have about 4 cups (600g) of kernels.

Step 2: Whisk the Wet Ingredients

In a large bowl, whisk the eggs until smooth and pale, about 1 minute. Whisk in the milk, heavy cream, melted butter, sugar, salt, pepper, and nutmeg until everything is combined and the sugar has mostly dissolved.

Step 3: Add the Dry Ingredients

In a separate small bowl, whisk the flour and baking powder together, then whisk them into the egg mixture just until no dry streaks remain. Don’t overmix here, or the pudding can turn dense rather than light.

Step 4: Fold in the Corn and Chives

Stir in the corn and chopped chives until they are evenly distributed. The batter will be thin, and every kernel should be well coated.

Step 5: Fill the Dish

Pour the mixture into the prepared baking dish and spread it into an even layer. Set the dish on a rimmed baking sheet to catch any drips as the custard rises.

Step 6: Bake Until Set

Bake until the pudding is set in the center and the edges are golden brown, 45 to 55 minutes. A knife inserted in the center should come out clean, and the internal temperature should read 160°F (71°C) on an instant-read thermometer.

Step 7: Rest Before Serving

Let the pudding rest for 10 minutes before serving, which allows the custard to firm up and makes it easier to scoop. Garnish with additional chopped chives and serve warm.

What to Serve With It

Spoon it next to roast chicken, sliced roasted turkey breast, or a holiday turkey, and it soaks up the pan juices nicely. Green beans, a simple green salad, or roasted carrots round out the plate. For a cookout, serve it with grilled chicken and lemonade.

Tips for the Best Results

Bring the eggs and dairy to room temperature so the custard bakes evenly. Use the water bath trick only if you want an extra-soft center—set the dish in a larger pan with an inch of hot water. Otherwise, trust the thermometer and pull the pudding as soon as it hits 160°F (71°C).

Easy Variations

• Cheesy Version — stir in 1 cup (100g) grated sharp cheddar with the corn.
• Smoky Kick — add 1/2 teaspoon smoked paprika to the flour mixture.
• Herb Swap — replace chives with 2 tablespoons finely chopped fresh dill.
• Extra Sweet — increase sugar to 1/3 cup (67g) for a sweeter pudding.

Storing and Reheating

• Fridge Storage — cover leftovers tightly and refrigerate for up to 4 days.
• Freezer Note — freezing is not recommended, as the custard can become watery.
• Make-Ahead — assemble up to 1 day ahead, cover, and refrigerate; bring to room temperature for 30 minutes before baking.
• Reheating — warm in a 300°F (150°C) oven for 15 to 20 minutes, or microwave portions for 1 to 2 minutes.

Nutrition (per serving)

These values are estimates per serving.

FAQs

Can I make Martha Stewart corn pudding with chives recipe ahead of time?

Yes, you can assemble it up to 1 day in advance, cover, and refrigerate. Bring it to room temperature for 30 minutes before baking so it cooks evenly.

Can I use frozen corn instead of fresh?

Absolutely. Thaw and drain frozen corn well before folding it in so the custard does not turn watery. The flavor will be slightly less sweet, but the texture stays good.

How do I know when the pudding is done?

A knife inserted in the center should come out clean, and an instant-read thermometer should read 160°F (71°C). The edges will be golden brown and slightly puffed.

Where did corn pudding with chives come from?

Corn pudding is a long-standing American side dish, especially in the South and in New England, where it shows up at holiday tables and harvest dinners. Chives are a modern addition that brings a fresh, oniony note to the sweet custard.

Martha Stewart-Inspired Corn Pudding with Chives

Print Recipe

A savory, soufflé-like corn pudding with a tender custard center, golden edges, and a fresh hit of chives. Inspired by Martha Stewart’s classic American entertaining style, it is the kind of side dish that feels special enough for a holiday table but easy enough for a weeknight. Sweet corn, whole milk, and a little butter keep it rich and comforting.

• Author: Anabelle McLean
• Prep Time: 15
• Cook Time: 55
• Total Time: 70
• Yield: 8 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 tablespoons (43g) unsalted butter, melted, plus more for the baking dish
• 4 cups (600g) fresh corn kernels (from about 4 large ears) or frozen corn, thawed and drained
• 3 large eggs, at room temperature
• 1 1/2 cups (360ml) whole milk
• 1/2 cup (120ml) heavy cream
• 1/4 cup (50g) granulated sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup (63g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup (15g) finely chopped fresh chives, plus more for garnish

Instructions

1. Heat the oven to 350°F (175°C) and butter a 9×13-inch (23x33cm) baking dish. If using fresh corn, cut the kernels from the cobs and scrape the cobs with the back of a knife to release the milky corn liquid into the bowl; you should have about 4 cups (600g) of kernels.
2. In a large bowl, whisk the eggs until smooth and pale, about 1 minute. Whisk in the milk, heavy cream, melted butter, sugar, salt, pepper, and nutmeg until combined.
3. In a separate small bowl, whisk the flour and baking powder together, then whisk into the egg mixture just until no dry streaks remain. Do not overmix, or the pudding can turn dense rather than light.
4. Stir in the corn and chopped chives until evenly distributed. The batter will be thin and the corn should be well coated.
5. Pour the mixture into the prepared baking dish and spread it into an even layer. Set the dish on a rimmed baking sheet to catch any drips.
6. Bake until the pudding is set in the center and the edges are golden brown, 45 to 55 minutes. A knife inserted in the center should come out clean, and the internal temperature should read 160°F (71°C) on an instant-read thermometer.
7. Let the pudding rest for 10 minutes before serving, which allows the custard to firm up. Garnish with additional chopped chives and serve warm.

Notes

Storage: Cover leftovers tightly and refrigerate for up to 4 days. Freezing is not recommended, as the custard can become watery. Make-ahead: The pudding can be assembled up to 1 day in advance, covered, and refrigerated; bring to room temperature for 30 minutes before baking. Reheat in a 300°F (150°C) oven for 15 to 20 minutes, or until warmed through, or microwave individual portions for 1 to 2 minutes.

Nutrition

• Calories: 303
• Sugar: 12g
• Sodium: 340mg
• Saturated Fat: 8g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 106mg

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