If you'd like to add Southwestern flair to this recipe, try our flavor variation.
How to Make It
Step 1
Combine first 4 ingredients.
Step 2
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.
Step 3
Bake at 350° for 30 minutes or until pudding is set and deep golden. Let stand 5 minutes.
Step 4
*6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.
Step 5
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.
Step 6
Southwestern Corn Pudding: Stir in 1 (5-oz.) can chopped green chiles and 1/4 tsp. ground cumin.
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My version