You are here

Corn Pudding

Western.Chefs's picture
Ingredients
  Butter/Margarine 3 Tablespoon
  Frozen whole kernel corn 20 Ounce, unthawed (2 Packages, 10 Ounce Each)
  Nutmeg 1⁄4 Teaspoon
  Eggs 4
  Unsifted flour 1⁄4 Cup (4 tbs)
  Baking powder 1⁄2 Teaspoon
  Sugar 1 Tablespoon
  Salt 1 Teaspoon
  White pepper 1⁄8 Teaspoon
  Evaporated milk 13 Ounce (1 Can)
  Light cream 1⁄3 Cup (5.33 tbs)
Directions

GETTING READY
1. Preheat the oven to 325° F.
2. Grease a shallow 1 1/2-quart casserole with butter.

MAKING
3. In a large saucepan, melt the butter over a medium flame.
4. Add corn and sauté in the butter for a 1 minute.
5. Add water and simmer the corn, stirring occasionally, for 8-10 minutes until tender.
6. Flavor the corn with a pinch of nutmeg.
7. In a mixing bowl, break eggs and whisk them with a fork until foamy.
8. In another bowl, sift together the flour, baking powder, sugar, salt, and pepper.
9. Stir the dry ingredients into the eggs and beat into a smooth consistency batter.
10. Tip in cooked corn, milk and cream and stir well to blend.
11. Pour the mixture into the casserole and place the dish in a warm water bath in a roasting pan in the oven, such that the water reaches halfway up the casserole.
12. Bake, for 1 - to 1 ¼ hour until pudding is set and a knife inserted in the center comes out clean.

SERVING
13. Serve the pudding immediately, straight out of the oven.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
4

Rate It

Your rating: None
4.176665
Average: 4.2 (15 votes)