One of my favorite holiday recipes is Corn Pudding. With eggs, butter, and whipping cream, how could it not be! This is a favorite among all my guests and I rarely have leftovers. People will return for seconds and thirds.
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 60 to 90 minutes or until the center is firm and the top is golden brown. Let stand for 15 minutes before serving. I find that if it’s alone in the oven it takes 60 minutes. If there’s other items in the oven (which is usually the case for holiday cooking) then it takes closer to 90 minutes to set. Make sure you cook until the center is set. Runny corn pudding is not good.