Yield
Makes 8 servings

How to Make It

Step 1

Combine first 4 ingredients.

Step 2

Whisk together eggs, whipping cream, and butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13- x 9-inch baking dish.

Step 3

Bake at 350° for 45 minutes or until golden brown and set. Let stand 5 minutes.

Step 4

*6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.

Step 5

NOTE: For testing purposes only, we used Silver Queen corn.

Step 6

Southwestern Corn Pudding: Stir in 1 (5-ounce) can drained chopped green chiles and 1/4 teaspoon ground cumin.

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