Corn Pudding

• 1 cup fresh or frozen corn kernels
• 1 cup milk
• 1/2 cup heavy cream
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 3 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Steps

1. 1 Preheat oven to 350°F.
2. 2 In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. 3 In another bowl, whisk eggs, milk, heavy cream, and vanilla extract.
4. 4 Combine wet and dry ingredients, stirring until just mixed. Fold in corn kernels.
5. 5 Pour mixture into a greased 8x8 inch baking dish.
6. 6 Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
7. 7 Let cool slightly before serving.

Nutrition

Tips

• Use fresh corn for the best flavor, but frozen works great in a pinch.
• For a richer flavor, add a pinch of nutmeg to the batter.
• This pudding can be made ahead and reheated before serving.
• Serve warm or at room temperature for the best texture.
• For a gluten-free option, swap all-purpose flour with a gluten-free flour blend.

Storage

Store in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve alongside a hearty roast chicken.
• Pair with grilled fish for a delightful summer meal.
• Enjoy with a side of crispy bacon for a savory twist.
• Add a dollop of whipped cream for extra indulgence.

FAQ