Corn Pudding
Adapted from Southern Living July 2001
Yield: Makes 8 servings
Ingredients
Preparation- 1/8 cup sugar
- 1 1/2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoons salt
- 3 large eggs
- 1 cup whipping cream
- 1/4 cup butter, melted
- 3 cups fresh corn kernels (about 6 ears)
Remove kernels from the cob using a sharp knife or a corn zipper.
Combine first 4 ingredients.
Whisk together eggs, whipping cream, and butter.
Gradually add sugar mixture, whisking until smooth; stir in corn.
Pour mixture into a lightly greased 8 x8-inch square baking dish.
Bake at 350° for 45 minutes or until golden brown and set. Let stand 5 minutes.
*3 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.
Click Here for My Adapted Printable Recipe
7 comments:
don't you love when you get leftover food for free? This looks good! :)
YUM! I love this kind of stuff. It's corn season here but starting to go out of season. I will have to get some for this before that.
Was I invited to this family cookout?!?!?
Your sister,
Jessica
Great recipe, but I am waiting anxiously to hear about you and all things in development phase...Please?!!?
Oh E...that looks so good. I love corn pudding. Comfort food from my childhood. Yours looks so delicious. I want to jump into the picture. Thanks for posting this one.
C
Delish....we would so totally love this for dinner. We have a great deal of fresh sweet corn that I took off the cob and froze. I will have to try this one for sure.
These dishes looking so delicious and unique.
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