Corn Pudding Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 can corn, drained (15 oz. can)
1 stick butter
2 TBSP sugar
2 TBSP flour
⅔ c. heavy whipping cream (or whole or 2% milk)
4 eggs beaten
2 tsp. baking powder
TOPPING:
3 TBSP butter
3 TBSP brown sugar
¼ tsp. cinnamon
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Directions: |
Directions:Preheat oven to 350º.
Melt 1 stick butter and sugar together. Stir in flour and remove from heat. Slowly stir in heavy whipping cream and then add in the eggs and baking powder. Mix well and add the corn. Pour mixture into a 2 quart casserole and bake 45 minutes. Use a casserole that is about 4 inches deep. Do not cover during baking.
When close to done, prepare the topping as follows: Melt 3 TBSP butter and then add to it 3 TBSP brown sugar and ¼ tsp. cinnamon.
After 45 minutes, test to ensure it is cooked through by putting a butter knife in center. Knife should come out clean (similar to when a cake is cooked through.)
When cooked through, add the topping and cook an additional 5 minutes. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This is a sweet side dish that can be pared with anything from baked ham to BBQ. Best served warm. Note that the top of the dish will be very dark due to the cinnamon. I usually double the topping! Note: I use heavy whipping cream. The original recipe calls for milk. You can use either.
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