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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Corn Pudding Recipe

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This recipe for Corn Pudding is from The Basics, 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!
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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