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Savory Corn Pudding Recipe

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This recipe for Savory Corn Pudding, by , is from Beckmann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Harwood

Category:
Category:

Ingredients:  
Ingredients:  
7 c. frozen corn kernels
6 large eggs
c. whole milk
1 c. heavy cream
6 T. ( stick) butter. ROOM TEMPERATURE
3 T. all purpose flour
3 tsp. baking powder
1 tsp. salt
3 c. freshly grated sharp cheese
1-2 cans (4 oz.) chopped green chilis, drained

Directions:
Directions:
350 oven

Large baking dish, buttered. My oval is 14 x 10 x 2 in.; 9 x 13 should work

Blend 6 c. corn and all other ingredients except cheese and chilis in food processor, blender (may have to do in several batches), or with immersion blender until almost smooth. Stir in 1 c. cheese, chilis and remaining corn. Pour into prepared dish and bake 45 minutes. Sprinkle remaining cheese evenly on top and return to oven until brown and center is just set; check after 15 minutes, but mine usually takes longer, about 30. Cool 15 minutes before serving.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
after prepping ingredients, 10 minutes
Personal Notes:
Personal Notes:
This has been requested at every Harwood/Beckmann/Davidson/Serreze Thanksgiving that Kim & I have been lucky enough to attend, beginning with Princeton in the early 1980's & right through to 2017; it's a fall/winter classic, but also delicious made in late summer with fresh corn (delete the cheese). My friends Debbie & Bob Adler used to make it for their catering business in NJ; we liked it so much that I tinkered with various recipes to come up with this version which has been the standard for years.

 

 

 

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