corn pudding
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.
prep time
20 Min
cook time
1 Hr
method
Bake
yield
9-10 serving(s)
Ingredients
- 1/8 cup sugar
- 1 1/2 tablespoons all purpose flour
- 1 teaspoon baking powder
- 1 pinch fresh grated nutmeg
- 3/4 teaspoon salt
- 3 large eggs
- 1 cup whipping cream
- 1/4 cup butter, melted
- 3 cups fresh corn kernels, about 5 or 6 ears (may use frozen & thawed or canned corn, both well-drained)
How To Make corn pudding
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Step 1Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
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Step 2Lightly butter an 8"x8" glass dish or 1 1/2 to 2 quart casserole and set aside.
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Step 3In small bowl, combine first 5 ingredients.
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Step 4In large bowl, whisk together eggs, cream and butter.
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Step 5Gradually add sugar mixture and whisk until smooth.
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Step 6Add corn and stir in, well, with large spoon or spatula.
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Step 7Pour into prepared dish and bake at 350 degrees for 1 hour.
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Step 8Allow to cool for 5 minutes before serving.
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Step 9Cover and refrigerate leftovers. May be doubled for 9"x13" dish.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Other Side Dishes
Category:
Side Casseroles
Tag:
#For Kids
Diet:
Vegetarian
Diet:
Soy Free
Keyword:
#Thanksgiving
Keyword:
#harvest
Ingredient:
Rice/Grains
Method:
Bake
Culture:
Southern
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