Friday, November 28, 2014

Corn Pudding

I made this dish for my foodie brother, he loves corn pudding and corn souffle's. This ended up being my favorite dish that I served at our 2014 Thanksgiving dinner. Still great after being refrigerated.


1/4 cup white sugar 

1/8 cup honey

6 large eggs 

2 cups heavy whipping cream 

1/2 cup butter, melted 

6 cups frozen corn, thawed. I used both yellow and white

3 heaping tablespoons all-purpose flour 

2 heaping teaspoons baking powder 

1 1/2 teaspoons salt


Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.

Whisk together eggs, honey and sugar. until well mixed; add in the cream and butter. Whisk until smooth. Set aside.

Boil the corn until cooked throughout. Remove from heat, drain. Place into a food processor or blender, add cream mixture and blend until smooth. 

Mix together the flour, baking powder and salt. Gradually add to the wet mixture, whisking continuously until smooth.

Evenly pour the corn pudding mixture into the prepared baking dish.

Bake in the preheated oven until corn pudding is lightly browned and set in the middle, about 55 to 60 minutes.