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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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To add Southwestern flair to this recipe, try our variation, which features green chiles. 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 or margarine, melted |
6 cups fresh corn kernels (about 12 ears) |
Directions:
1. Combine first 4 ingredients.
2. Whisk together eggs, whipping cream, and butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13- x 9-inch baking dish.
3. Bake at 350° for 45 minutes or until golden brown and set. Let stand 5 minutes.
4. *6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.
5. NOTE: For testing purposes only, we used Silver Queen corn.
6. Southwestern Corn Pudding: Stir in 1 (4.5-ounce) can drained chopped green chiles and 1/4 teaspoon ground cumin.
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