- 1/4 cup sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 6 large eggs
- 2 cups whipping cream
- 1/2 cup butter, melted
- 6 cups fresh corn kernels (about 12 ears)*
How to Make It
Combine first 4 ingredients.
Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn. 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.
Southwestern Corn Pudding: Stir in 1 (5-oz.) can chopped green chiles and 1/4 tsp. ground cumin.