Our velvety, custardy Corn Pudding attains a new level of scrumptious! Its creamy corn filling is hearty, and rich. Best of all- it's easy to make!
Servings 8 Servings
- 1/4 Cup Granulated Sugar
- 3 Tablespoons All-Purpose Flour
- 2 Teaspoons Baking Powder
- 1 1/2 Teaspoon Salt
- 6 Large Eggs
- 2 Cups Heavy Whipping Cream
- 1/2 Cup Unsalted Butter, Melted and Cooled
- 6 Cups Frozen Corn, Cooked Per Package Instructions, Cooled, Well Drained
Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray; set aside
In a small mixing bowl whisk together sugar, flour, baking powder, and salt.
In a large mixing bowl, whisk eggs, whipping cream, and melted butter. Gradually add the flour mixture and whisk until smooth; stir in the corn.
Pour into prepared baking dish. Bake in preheated oven until the edges are golden brown, and the center is only slightly jiggly, and a knife inserted into the center of the pudding comes out clean, about 30 minutes.
Serving: 1/8 of the recipe | Calories: 517kcal | Carbohydrates: 39g | Protein: 10g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 251mg | Sodium: 520mg | Potassium: 561mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1430IU | Vitamin C: 9.2mg | Calcium: 111mg | Iron: 1.7mg