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Recipe by Southern Living August 2006

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Recipe Summary

prep:
15 mins
cook:
30 mins
stand:
5 mins
total:
50 mins
Yield:
Makes 8 servings
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Ingredients

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Directions

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  • Combine first 4 ingredients.

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  • 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.

Source

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