Corn Pudding

Corn Pudding

from chefsavvy.com
60 min
6 servings

Creamy and Rich Corn Pudding made from scratch with brown butter, heavy cream and corn. No boxed jiffy corn mix or canned corn needed!

Ingredients

  • 6 tbsp unsalted butter
  • 1/4 cup granulated sugar
  • 2 tbsp all purpose flour
  • 1 tbsp corn meal
  • 1 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup heavy cream
  • 2 large eggs
  • 4 cups corn

Directions

  1. 1

    Preheat oven to 350 degrees. Grease a 9 x 9 pan with nonstick cooking spray, set aside.Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this.

  2. 2

    Pour butter into a large bowl along with the sugar, flour, cornmeal, baking powder and salt.Stir in heavy cream and eggs and mix until combined. Fold in corn.

  3. 3

    Pour the mixture into the prepared baking pan.

  4. 4

    Bake for 40-45 minutes or until golden brown and the edges are firm.Serve warm and enjoy!