Southwestern Corn Pudding |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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If you'd like to add Southwestern flair to this recipe, try our flavor variation. Ingredients:
1/4 cup sugar |
3 tablespoons all-purpose flour |
2 teaspoons baking powder |
1 1/2 teaspoons salt |
1/4 teaspoon ground cumin |
6 large eggs |
2 cups whipping cream |
1/2 cup butter, melted |
6 cups fresh corn kernels (about 12 ears) |
1 (4.5-oz.) can chopped green chiles |
Directions:
1. Combine first 5 ingredients.
2. Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn and green chiles. Pour mixture into 8 lightly greased 8-oz. custard cups.
3. Bake at 350° for 30 minutes or until pudding is set and deep golden. Let stand 5 minutes.
4. *6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.
5. Note: You may substitute 1 (13- x 9-inch) baking dish for ramekins. Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes. For testing purposes only, we used 'Silver Queen' corn.
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