This delicious Southern-style pudding is often served as a side dish for Sunday supper and is always served at Thanksgiving!
INGREDIENTS:
1/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
6 large eggs
2 cups whipping cream
1/2 cup butter, melted
6 cups fresh corn kernels (about 12 ears), or frozen corn can be substituted
METHOD:
Spray 8 custard cups or ramekins (8 oz. size) with cooking spray. Set on a baking tray.*
In a small mixing bowl, whisk together sugar, flour, baking powder, and salt. Set aside.
In a large mixing bowl, whisk eggs, whipping cream, and butter until thoroughly combined. Gradually add the sugar-flour mixture, whisking until smooth. Gently stir in corn kernels. Pour mixture into prepared custard cups or ramekin on the baking tray.
Bake at 350° for 30 minutes or until pudding is set and deep golden. Let stand 5 minutes before serving.
*Alternately, use a 13 x 9-inch baking pan, sprayed with cooking spray. Bake for 40-45 minutes until set. Allow to cool for 5 minutes before serving.
