Sweet Corn Pudding (Print Version)
# Ingredients:
01 -
1-2 spoons thyme (use dried if fresh isn't available).
02 -
1 1/2 small spoons of baking powder.
03 -
1/4 cup of corn starch.
04 -
1/3 to 1/2 cup sugar, depending on sweetness you like.
05 -
A pinch of nutmeg.
06 -
1/2 spoon of dried mustard.
07 -
1 spoon of salt.
08 -
Tiny bit of pepper.
09 -
1/2 spoon onion seasoning.
10 -
5 large room-temperature eggs.
11 -
A cup of heavy cream, make sure it's not chilly.
12 -
6 melted spoons of butter, cooled.
13 -
4 fresh corn cobs or 2 large-drained cans (15.25 oz).
14 -
2 cans of creamy corn (14.75 oz).
# Instructions:
01 -
Turn oven to 400° and grease a 9x13 dish with butter.
02 -
Combine baking powder, salt, onion powder, thyme, mustard, nutmeg, pepper, sugar, and corn starch in a bowl.
03 -
Whisk eggs and cream in a big bowl till blended.
04 -
Add the dry bowl into the wet one. Stir thoroughly.
05 -
Pour in the butter and mix until it looks smooth.
06 -
Gently stir in both creamy and regular corn.
07 -
Spread the mixture evenly in the buttered dish.
08 -
Bake for 45 to 60 minutes. It's ready when the center jiggles a little and temp is 175-180° inside.
09 -
Rest for five minutes before serving warm.
# Notes:
01 -
Plan ahead: mix everything, transfer to the baking dish, cover tightly. Store in the fridge for up to two days.
02 -
Can stay fresh for 4 days in the fridge. Reheat covered with foil at 325° for 20-30 minutes or microwave.