Corn Pudding

Preparation info

  • Difficulty

    Easy

  • Yield:

    6

    Servings.

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 5 ears corn, shucked
  • ½ cup heavy cream
  • 2 egg yolks
  • 2 whole eggs
  • ½ cup grated Cheddar cheese, optional
  • teaspoon grated nutmeg
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 1 to 2 tablespoons diced mild or hot canned green chilies, optional
  • 1 tablespoon butter

Method

  • Preheat the oven to 375 degrees.
  • Grate and scrape the corn kernels from the cobs. There should be about cups. Put the corn pulp in a mixing bowl.
  • Add the cream, egg yolks, whole eggs, cheese, nutmeg, salt, pepper, and green chilies. Beat well.
  • Butter a baking dish with the butter (a 9-inch pie plate works well) and pour in the corn batter. Bake 25 minutes. Serve hot.