Plantation Corn Pudding

Oxmoor House
6 to 8 servings


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2 cups fresh corn kernels (about 4 ears fresh corn)
1/4 cup all-purpose flour
1 tablespoon sugar
1 1/4 teaspoons salt
1/8 teaspoon pepper
2 cups whipping cream
4 eggs, beaten
1 tablespoon butter or margarine, melted


Combine corn, flour, sugar, salt, and pepper; stir well. Combine remaining ingredients, mixing well; stir into the corn mixture.

Pour into a lightly greased 1 1/2-quart casserole. Place casserole in a pan of warm water. Bake at 350° for 1 hour and 10 minutes or until a knife inserted in center comes out clean.

Created date

February 2010