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Baked Corn Pudding

Baked Corn Pudding

Serves 8-10


  • ½ cup sugar
  • 3 Tbsp all-purpose flour
  • 3 large eggs
  • 1 ¼ cups whole milk
  • ¼ Messina Hof Unoaked Chardonnay
  • ¼ cup melted butter
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ yellow onion small dice
  • ½ red and green bell pepper small dice
  • 2 cups fresh corn kernels sliced off the cob


  1. Sauté corn, onions and peppers in butter for several minutes until tender.
  2. In a large bowl mix together, the flour and sugar. Whisk in the eggs, milk, wine, salt and pepper.
  3. Fold in sautéed vegetables.
  4. Pour the mixture into a buttered casserole dish, or if you want to impress your guests pour into individual ramekins and bake.
  5. Bake it in a water bath at 350 degrees for 30-45 minutes or until a knife inserted comes out clean

Recipe Notes

The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce.  Cooking Parties with the Chef are conducted on the third Sunday of each month at Messina Hof Bryan in the Vineyard District.

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