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Corn Pudding Recipe

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This recipe for Corn Pudding, by , is from The Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
6 large eggs
2 cups whipping cream
1/2 cup butter, melted
6 cups cups fresh corn kernels (about 12 ears)

Directions:
Directions:
Step 1
Combine first 4 ingredients.

Step 2
Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into 8 lightly greased 8-oz. custard cups.

Step 3
Bake at 350 for 30 minutes or until pudding is set and deep golden. Let stand 5 minutes.
Chef's Notes

You can substitute 6 cups frozen whole kernel corn or canned shoepeg corn, drained, for the fresh corn.
To make this dish in ramekins: Bake at 350 for 40 to 45 minutes or until set. Let stand 5 minutes.
To give this dish a Southwestern touch, stir in 1 (5-oz.) can chopped green chiles and 1/4 tsp. ground cumin.

 

 

 

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