Thanksgiving: Corn Pudding
Corn pudding was part two of the Thanksgiving Eve cooking enterprise. This is a recipe I’ve made many times before, so it went fairly uneventfully, but you know me and documenting things…
As always, I doubled this recipe. I’m convinced that one batch of this stuff is not enough, and besides, it just works out better with the pans that way. The only down side to this is that it means two batches in the food processor, because even my big Cuisinart can’t quite handle 6 cups of corn and 3 cups of milk and 8 eggs all at the same time.
Seriously, folks, it really is this easy. Put it all in, turn it on and blend until almost smooth, take it out and pour it in the pan, mix in the whole corn, and bake. Easy easy easy. Oh, you will have to clean up the drips from the food processor, though. Make sure you lick your fingers when you do that. Mmm. Did I mention that corn + butter + sugar is amazing? I never said this stuff was good for you.
This is the part where things can get interesting if I’ve overdone it. Sploosh!
And voila! Ready to be consumed rapidly!
Sweet Corn Pudding
- 4 cups frozen corn kernels (about 19 oz.) thawed and divided
- 4 large eggs
- 1 c. whipping cream
- 1/2 c. whole milk
- 6 T. sugar
- 1/2 c. (1/2 stick) butter, room temperature
- 2 T. all purpose flour
- 2 t. baking powder
- 1 t. salt
- Preheat oven to 350F.
- Butter 8x8x2-inch glass baking dish. (Doubled, I use one 9×13 and one 7×11.)
- Reserve 1/3 of the corn. Blend all other ingredients in processor until almost smooth.
- Pour batter in prepared dish.
- Mix in remaining whole corn.
- Bake pudding until brown and center is just set, about 45 minutes.
- Cool 10 minutes; serve.