Jessica’s Creamy Corn Puff is a creamy cheesy delight


Jessica loves all things creamy and cheesy.

While corn wasn’t a staple on her Thanksgiving table growing up, she thought she’d make a cream corn puff this year.

Jessica added ham to her dish, but you can also make a vegetarian version.

This segment aired on California Cooking with Jessica Holmes, episode 134.

Corn puff with cream


  • 5 ears of fresh corn
  • 2 to 3 shallots, chopped
  • 3 tablespoons of butter
  • 1 can of creamed corn
  • 3 eggs, beaten
  • 6 slices deli black forest ham, cut into chunks
  • ¼ cup or more grated parmesan cheese
  • 2/3 cup milk
  • 2/3 cup heavy whipped cream


  1. Cut the corn on the cob and put it in a bowl.
  2. Sauté 1 to 2 tablespoons of butter with the shallots in a Dutch oven until tender.
  3. Add the fresh corn and 1 more tablespoon of butter and cook.
  4. Add can of creamed corn, heavy cream and milk until bubbly.
  5. Grease a baking dish with butter.
  6. Beat the eggs in a bowl.
  7. Add some of the corn mixture to the bowl with the eggs to temper the eggs.
  8. Add the eggs to the corn mixture and turn off the heat.
  9. Add the parmesan and ham and stir.
  10. Pour the corn mixture into the baking dish.
  11. Add boiling water to a larger baking dish.
  12. Place the baking dish with the corn on the baking dish with boiling water.
  13. Bake for 40 minutes at 350 degrees.
  14. Enjoy!


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