Oh my goodness, this corn pudding was SO good. We served this with the Smokehouse Chicken I posted yesterday. We only made half of the recipe and regretted not making the entire thing. This only requires a few ingredients and a few minutes to whip up. It was so easy that Chicken Legs made it for us.
Corn isn’t in season right now, so I used some frozen silver queen corn. It worked great. This corn pudding was perfectly sweet and savory. You could make this a Southwestern Corn Pudding by adding a can of chopped green chiles and ¼ teaspoon of cumin.
Corn Pudding
8 servings
(Printable Recipe)
- ¼ cup sugar
- 3 Tbsp flour
- 2 tsp baking powder
- 1 ½ tsp salt
- 6 large eggs
- 2 cups whipping cream
- ½ cup butter, melted
- 6 cups corn kernels
Preheat oven to 350 degrees.
Combine the 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 9×13-inch pan.
Bake for 45 minutes or until golden brown.
Oh yum! I might have to add this one to my Thanksgiving menu!