Another of my Easter dinner favorites. I love a good corn pudding! This particular dish is more milk and cream than corn, and it’s delicious!
This recipe is so easy! It should bake until the center is set. Just wiggle the pan a little bit and you’ll be able to tell if it’s set or not. I usually have to add an extra 10 minutes to the cooking time to get the center set.
Corn Pudding
Cook time: 50 minutes Oven Temp: 350 Servings: 8-10
1/3 cup sugar
3 Tbsp. flour
2 tsp. baking powder
2 tsp. salt
1 tsp. cumin
2 cups whipping cream
½ cup butter, melted
6 extra large eggs, beaten
2 pkg. frozen golden sweet corn
- Mix the sugar, flour, baking powder, salt and cumin together. Combine the cream and butter in a bowl and stir until blended. Stir in the eggs. Add the sugar mixture gradually, stirring constantly until combined. Stir in the corn. Pour into a buttered 9 X 13 inch or 2qt baking dish. Bake at 350 for 45 to 50 minutes or until the center is firm and the top is golden brown. Let stand for 15 minutes before serving.