Corn Pudding Recipe
—·American
Ingredients
- 2 tbsp granulated sugar (25g)
- 2 tbsp all-purpose flour (15g)
- 1 tsp baking powder (4g)
- 1½ tsp kosher salt (5g)
- ¼ tsp crushed red pepper flakes
- 3 large eggs (150g, lightly beaten)
- 1 cup heavy cream (227g)
- ¼ cup unsalted butter (57g, melted (½ stick))
- 3 cups corn kernels (375g (fresh, frozen, or canned. If using canned, fully drain))
- 4 slices crumbled cooked bacon (optional)
- chopped fresh herbs (for garnish (parsley, cilantro, basil, thyme, rosemary))
Instructions
12 steps
- 1
Preheat oven to 350°F and spray a 9x9-inch or 1½ quart casserole dish with cooking spray.
- 2
Stir
- 3
In a small bowl, stir the sugar, flour, baking powder, salt, and red pepper flakes together.
- 4
Whisk
- 5
In a large bowl, whisk the eggs, cream, and melted butter together.
- 6
Add
- 7
While whisking, add the sugar mixture to the egg mixture. Whisk until smooth. Add corn (and bacon, if using) and stir until combined.
- 8
Bake
- 9
Pour mixture into sprayed baking dish and bake at 350°F just until set in the middle and golden brown, 45-60 minutes.
60 min - 10
Rest
- 11
Remove from oven and let stand 5 minutes before serving.
5 min - 12
Garnish with your favorite herb and serve.
Progress
0 / 12 steps
Nutrition
Per serving (based on 6 servings)
Calories
319cal
Protein
6.0g
Carbs
17.0g
Fat
25.0g
Fiber
0.1g
Sugar
5.0g
Sodium
823mg
Saturated Fat
15.0g
