Corn Pudding
This recipe is from the 2010 St. Mary's cookbook Keeping the Feast. Copies are available for $15; contact Sherrie Simmonds at [email protected] to arrange purchase and delivery.
Corn Pudding
Kristin Sholton
approximately 15-20 minutes prep time plus 1 hour baking time
Editor's note:
Ah, corn pudding! Creamy, hearty, and with just a hint of warmth, this makes a lovely accompaniment to all kinds of things, from Tex-Mex dishes to bean soup.
2 cups corn kernals (may be fresh or frozen)
4 eggs, beaten
1/2 cup Monterey Jack cheese, shredded
1/2 cup cheddar cheese, shredded
1/3 cup flour
3 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 cup milk
1 cup heavy cream
2 tablespoons melted butter
Preheat the oven to 350 degrees. In a large bowl, combine corn, eggs, and cheeses. In a small bowl, combine flour, sugar, salt, and cayenne pepper. Combine corn mixure and dry ingredients. Add milk, cream, and butter and mix until just blended. Pour into a greased 9x13-inch baking dish. Place baking dish into a water bath,1-2 inches up the side of the baking dish. Bake for 1 hour or until set.