Corn Pudding
I fell in love in corn pudding while I was at the University of Kentucky and went home with a friend for a weekend visit. Her mother made corn pudding for dinner and I became a convert for southern cooking…well, some of it.
- Kathy
INGREDIENTS
- ¼ cup sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons salt
- 6 large eggs
- 2 cups whipping cream
- ½ cup butter or margarine, melted
- 6 cups fresh corn (about 12 ears)**
INSTRUCTIONS
Combine first 4 ingredients.
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” baking dish.
Bake at 350° for 45 minutes or until golden brown and set. Let stand 5 minutes.
**6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.
Makes 8 servings