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Corn Pudding Recipe

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This recipe for Corn Pudding is from The Epworth UMC Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ C sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons salt
6 large eggs
2 cups whipping cream
½ cup butter or margarine, melted
6 cups fresh corn kernels (about 12 ears. 6 cups frozen whole kernel or drained canned corn may be substituted)
Directions:
Directions:
Pre-heat oven to 350 degrees
Combine sugar, flour, baking powder, and salt.
Whisk together eggs, whipping cream, and butter.
Gradually add sugar mixture, whisking until smooth, then stir in corn.
Pour mixture into a lightly greased 13x9 baking dish and bake for 45 minutes or until golden brown (depending on oven, may take longer to cook. Should be lightly set in oven.)
Let stand for 15 minutes before serving.
For a Southwestern taste, stir in 1 can chopped green chilies and ¼ teaspoon cumin
Personal Notes:
Personal Notes:
Dottie Johanson's favorite for Pot Lucks

 

 

 

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