If you'd like to add Southwestern flair to this recipe, try our flavor variation.
1/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1/4 teaspoon ground cumin
6 large eggs
2 cups whipping cream
1/2 cup butter, melted
6 cups fresh corn kernels (about 12 ears)*
1 (4.5-oz.) can chopped green chiles
How to Make It
Combine first 5 ingredients.
Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn and green chiles. Pour mixture into 8 lightly greased 8-oz. custard cups.
Bake at 350° for 30 minutes or until pudding is set and deep golden. Let stand 5 minutes.
*6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.
Note: You may substitute 1 (13- x 9-inch) baking dish for ramekins. Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes. For testing purposes only, we used 'Silver Queen' corn.