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Sweet corn pudding

What you need: 
Sweet Corn Pudding recipe brought to by Sunshine Sweet Corn:
  • 6 ears fresh supersweet corn
  • 4 large eggs
  • 1 cup heavy cream
  • ½ cup sugar
  • 4 tablespoons melted butter
  • 3 tablespoons flour
  • 3 tablespoons mascarpone or sour cream
  • 2 teaspoons baking powder
  • 1 tablespoon salt
  • Macerated Strawberries*
What you do: 

Preheat oven to 350° F. Butter a 13 x 19 inch baking pan. Cut kernels from cobs to make about 4 cups; set aside 1 cup. In a large food processor container combine 3 cups of the corn kernels, eggs, cream, sugar, butter, flour, mascarpone, baking powder and salt. Whirl until smooth. Stir in remaining 1 cup corn kernels. Pour into a buttered baking dish. Bake until top turns golden brown, 45-50 minutes. Let stand 15 minutes. Serve warm, topped with Macerated Strawberries.

*Slice 1 pound of strawberries and place in a bowl. Sprinkle with 2 tablespoons sugar; cover and set aside foor 30 minutes. Refrigerate up to 1 day.

Sweet corn pudding is a great recipe either for a main dish or even a desert! 

Preparation Time: 
15 Minutes
Cooking Time: 
45 Minutes
Servings: 
10-12 Servings

SO HOW'D IT GO?

This is not vegan!

 

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