My Corn Pudding
I use either frozen corn or canned corn for my recipe, but if you want to get creative and use fresh corn go for it. I, however, didn't want to husk all that corn that is needed.
This is a classic recipe and it has a rich, souffle-like texture without the hassle of shucking corn.
6 ccorn (canned or frozen will do)
3 Tbspall-purpose flour
2 tspbaking powder
1 1/2 tspsalt
2 cwhipping cream
1/2 cbutter, melted
How to Make My Corn Pudding
- Preheat oven to 350 degrees. Put corn in a large bowl and set aside.
- Combine sugar and next 3 ingredients in a bowl. Whisk together eggs, whipping cream and butter in a large bowl. Gradually add sugar mixture to egg mixture, whisking until smoother; stir in corn. Pour mixture into a lightly greased 13 x 9" baking dish.
- Bake at 350 degrees for 40 to 45 minutes or until set. Let stand 5 minutes.