Friday, December 9, 2016

Creamy Corn Pudding

This was a new recipe that was a bit different than the regular corn casserole we make.  It was very good, but make A LOT!  Next time we will half the recipe.

Creamy Corn Pudding

Ingredients for a 12 portions:

2 pounds frozen yellow corn (buy premium quality)
3 tablespoons maple syrup
6 large eggs
1/2 cup milk
3 teaspoons kosher salt (1 1/2 teaspoon fine salt)
1/4 teaspoon cayenne
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 cup melted butter, divided (2/3 for batter, 1/3 for baking dish)
1 1/2 cups heavy cream

Put all ingredients except the butter and the cream in to a blender or food processor and blend.  Pour into a big bowl and add 2/3 of the butter and the heavy cream, mix well.  Put rest of butter into a baking dish(we used a 9x 13) and pour the ingredients into the pan.

Place baking dish on a sheet pan and bake at 350 F. for between 60 and 75 minutes, or until brown and just set. You may need to adjust for different size/shape baking dishes.

***Original posters notes:  The pan under the baking dish is optional, and if you’re in a hurry, you can skip it, which will cut about 15 to 30 minutes off your cooking time; but I like that it slows the cooking, which I think improves the texture.

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