Corn Pudding
My connection to cystic fibrosis is my work at the Boomer Esiason Foundation. This is a favorite recipe that I have borrowed from a book on southern cooking that was given to me as a gift. Corn pudding was one of my favorite foods growing up in the South and this recipe is even better than our family corn pudding that I used to make with my Aunt.
by Tami A.
Nutrition information
Servings: 7
Amount per serving
- 320
Calories - 390mg
Sodium - 6g
Protein - 89mg
Calcium
Ingredients
- 4 ears of corn, husked and stripped
- 1/3 c granulated sugar
- 1 tsp salt
- 1 Tbsp all-purpose flour
- 2 eggs, beaten
- 1 c milk
- 1 c heavy cream
- 3 Tbsp unsalted butter, melted
- 1/2 tsp freshly grated nutmeg
- Add All Ingredients
Instructions
Step 1
Preheat the oven to 350 degrees.
Step 2
Cut the corn from the cob, slicing from the top of the ear downward.
Step 3
Put the cut corn in a mixing bowl, sprinkle in the sugar, salt and flour, and mix well.
Step 4
Mix together the beaten eggs, milk, and cream and pour while stirring into the corn.
Step 5
Blend in the melted butter and nutmeg and spoon into a buttered 6 cup casserole dish.
Step 6
Set the casserole into a pan of hot water and bake in the preheated oven for 35-40 minutes, until golden brown.
Step 7
Insert a knife into the center of the casserole to test if it is cooked. As soon as knife comes out clean, the pudding is done. Don't overcook.
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