Heirloom Meals: Savoring Yesterday's Traditions Today

Corn Pudding

Corn Pudding


4 ears fresh corn, shucked and corn cut off cob
4 farm fresh eggs
1 cup heavy cream
1/2 cup whole milk
1 Tbsp vanilla extract
6 Tbsp organic sugar
1/2 stick of butter, softened
2 tsp baking powder
1 tsp salt


Preheat oven to 350 degrees. Butter a square 8 x 8 baking dish.
Blend all the ingredients in a food processor for about 3-5 minutes until corn is nicely blended while still retaining some texture.
Pour into baking pan and bake until golden brown, about 35-45 minutes.
Cool and serve warm as a side or as dessert.

Categories: Carole's Concoctions

Tags: pudding, corn