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sweet corn

Sweet Corn Pudding

Dara Bunjon
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Course Side
Servings 8

Ingredients
  

  • 4 cups frozen corn kernels, thawed and drained on toweling
  • 4 large eggs
  • 1 cup whipping cream
  • 1/2 cup milk
  • 5 Tablespoons sugar
  • 1/4 cup (1/2 stick) butter, room temperature
  • 2 Tablespoons cornmeal
  • 2 teaspoons baking powder

  • 1 teaspoon salt

Instructions
 

  • Preheat oven to 350 degrees F. Butter an 8x8x2 inch glass baking dish.
  • Blend all ingredients except 1/2 cup of corn kernels in the food processor until almost smooth.
  • Stir the reserved 1/2 cup of corn kernels into batter. Pour batter into prepared dish.
  • Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes and serve.

Notes

(Dish inspired by recipe from 1999 – Epicurious)