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Corn Pudding




Source of Recipe


Penzey's


Recipe Introduction


8 servings


List of Ingredients




2 1/2 c fresh corn kernels or good quality frozen corn, thawed
1 1/2 c half & half
1/2 c heavy whipping cream
2 Tbs butter, melted
3 eggs, well beaten
1/4 c flour
1 tsp salt
1 Tbs sugar
1/8 tsp ground nutmeg
1/8 tsp pepper

Recipe



Preheat oven to 325 degrees. Grease 1 1/2 qt casserole dish. Put corn in blender or food processor and pulse 3-4 times to break up some of the kernels and release the starch. Set aside. In a large bowl combine the half and half, cream, butter, eggs, flour, salt, sugar and spices. Whisk or mix with a hand mixer until all ingredients are well combined. Add the corn kernels and stir until the corn is well distributed throughout. Pour the mixture into the casserole dish. Place on the center rack in the oven and bake, uncoverved approximately 65-70 minutes or until the pudding is set and the top is nicely browned.