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Corn Pudding

Yield 6 Servings

Ingredients

  • 1 tablespoon unsalted butter, for greasing casserole
  • 4 large eggs
  • 3/4 cup heavy cream
  • 3/4 cup milk
  • 3 cups white corn (from about 6 medium ears)
  • 1 tablespoon finely chopped chives
  • Pinch ground nutmeg
  • 1 teaspoon salt
  • Pinch white pepper

Nutrition Information

  • calories 245
  • fat 18 g
  • satfat 10 g
  • protein 8 g
  • carbohydrate 17 g
  • fiber 1 g
  • cholesterol 194 mg
  • sodium 456 mg

How to Make It

  1. Preheat oven to 325°F. Grease a shallow, 1 1/2-quart casserole with butter.

  2. In a medium bowl, whisk together eggs, cream and milk. Add corn, chives, nutmeg, salt and white pepper; stir mixture to combine. Pour into casserole.

  3. Place casserole in large roasting pan; pour hot water to reach halfway up sides of casserole. Bake 45 minutes to 1 hour. Remove casserole from water bath and let cool for 10 minutes.