Corn Pudding

Ingredients

• 1/4 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 teaspoons baking powder
• 1 teaspoon salt
• 1/8 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 6 large eggs
• 2 cups heavy whipping cream
• 1/2 cup unsalted butter, (melted + cooled)
• 6 cups frozen corn, (cooked per package instructions, cooled, well drained)
• 1 (14–15 ounce) can creamed corn
• 1 tablespoon fine cornmeal

Instructions

1. 1

   Preheat the oven. Preheat your oven to 350°F (177°C). Spray a 9×13-inch baking dish with nonstick cooking spray; set aside.

2. 2

   Mix the dry ingredients. In a small mixing bowl, whisk together the sugar, flour, baking powder, salt, nutmeg, and cornmeal until well combined.

3. 3

   Combine the custard base. In a large mixing bowl, whisk the eggs, heavy cream, melted butter, and vanilla until smooth.

4. 4

   Add the dry mixture. Gradually whisk the dry ingredients into the egg mixture until the batter is smooth and lump free.

5. 5

   Add the corn. Stir in the cooked whole corn and the can of creamed corn, mixing until everything is evenly distributed.

6. 6

   Bake the pudding. Pour the mixture into the prepared baking dish. Bake for 40–55 minutes, or until the edges are golden brown, the center is set but slightly jiggly, and a knife inserted near the center comes out mostly clean.

7. 7

   Rest before serving. Let the pudding sit for 10–15 minutes so the custard can finish setting, then serve warm. It will still be soft and spoonable — that’s exactly what you want.