CORN PUDDING

CORN PUDDING

How to make Corn Pudding

INGREDIENTS

4 large eggs 

3 tablespoons brown sugar

6 tablespoons butter melted

½ cup heavy cream

4 tablespoons cornstarch

⅛ teaspoon ground nutmeg

⅛ teaspoon ground white pepper

1 can (15.25 ounce) whole kernel corn, drain the liquid

2 cans (14.75 ounce) creamed corn (total of 29.5 ounces)

INSTRUCTIONS

Preheat oven to 400 degrees.  Coat an 8×11 inch (or equivalent sized) casserole dish with cooking spray.

Whisk egg in large bowl.  Add brown sugar and melted butter.

In separate small bowl whisk together cream and cornstarch until smooth.  Whisk into the egg mixture.  Add nutmeg, white pepper, corn and creamed corn.  Stir well to combine.

Pour into prepared casserole dish.  Bake 55-60 minutes or until set and lightly browned.

NOTES

You can substitute frozen or fresh corn kernels for the canned corn.  However the creamed corn really must be canned to make this work.

Don’t skip the nutmeg as it adds a really nice sweet southern flair.

Warm the eggs and cream up to room temperature.

You can easily substitute fresh ground black pepper for the ground white pepper.

In a pinch I have used whole milk in place of the heavy cream with good results.

I do not add any salt because there is so much salt already in the canned corn.

For even more flavor sprinkle the baked casserole with chopped fresh parsley or chives.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat cover the casserole with foil and put in a preheated 300 degree oven for about 20 minutes or until heated through.  Individual servings can be heated in the microwave.