CORN PUDDING

Teresa G.

By
@BlueGinghamApron

This corn pudding is so good! A little sweet, a little savory. Especially good when you have ears coming out of your ears. Ha Ha! Get it? Corny pun, huh? Oops, did it again! Seriously though, Thanksgiving just wouldn't the same if this dish wasn't on the table. Fresh corn is best, but you can use frozen corn. Great dish for a large gathering when recipe is doubled.


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Rating:
★★★★★ 4 votes
Comments:
Serves:
9-10
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Ingredients

1/8 c
sugar
1 1/2 Tbsp
all purpose flour
1 tsp
baking powder
1 pinch
fresh grated nutmeg
3/4 tsp
salt
3 large
eggs
1 c
whipping cream
1/4 c
butter, melted
3 c
fresh corn kernels, about 5 or 6 ears (may use frozen & thawed or canned corn, both well-drained)

Step-By-Step

1Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.

2Lightly butter an 8"x8" glass dish or 1 1/2 to 2 quart casserole and set aside.

3In small bowl, combine first 5 ingredients.

4In large bowl, whisk together eggs, cream and butter.

5Gradually add sugar mixture and whisk until smooth.

6Add corn and stir in, well, with large spoon or spatula.

7Pour into prepared dish and bake at 350 degrees for 1 hour.

8Allow to cool for 5 minutes before serving.

9Cover and refrigerate leftovers. May be doubled for 9"x13" dish.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: Southern
Dietary Needs: Vegetarian, Soy Free
Other Tag: For Kids
Hashtags: #Thanksgiving, #harvest