Sweet Corn Pudding (Print Version)
# Ingredients:
01 -
1/3 - 1/2 cup sugar (use more if you like it sweeter).
02 -
1/4 cup corn starch.
03 -
1 1/2 spoons baking powder.
04 -
2 spoons fresh thyme (or 1/2 spoon dried).
05 -
1 spoon salt.
06 -
1/2 spoon dry mustard.
07 -
1/2 spoon onion powder.
08 -
Bit of pepper.
09 -
Bit of nutmeg.
10 -
5 big eggs (not cold).
11 -
1 cup heavy cream (not cold).
12 -
4 fresh corn ears or 2 cans (15.25 oz) corn, drained.
13 -
2 cans (14.75 oz) creamy corn.
14 -
6 spoons butter, melted and cooled.
# Instructions:
01 -
Heat oven to 400°. Butter a 9x13 pan.
02 -
In a bowl, mix sugar, corn starch, baking powder, thyme, salt, mustard, onion powder, pepper, and nutmeg.
03 -
In a large bowl, beat eggs and cream till smooth.
04 -
Put dry mix into egg mix. Stir well.
05 -
Pour in melted butter. Mix till smooth.
06 -
Add both kinds of corn. Stir easy.
07 -
Pour into buttered pan. Spread flat.
08 -
Bake 45-60 minutes. It's done when inside is 175-180° and middle jiggles a bit.
09 -
Let sit 5 minutes. Serve hot.
# Notes:
01 -
Make early: mix all stuff, put in pan, cover. Keep cold up to 2 days.
02 -
Keeps 4 days in fridge. Heat at 325° with foil on top (20-30 mins) or use microwave.