Corn Pudding
Baked custard dish made with corn, eggs, and cream, bound with cornmeal or flour. Slow-baked until set with a tender crumb and creamy interior.
Ingredients
Method
Preheat oven to 350°F. Butter a 9x13 baking dish.
Whisk together eggs, cream, milk, sugar, salt, pepper, and paprika in a large bowl until smooth.
Stir in corn, melted butter, and cornmeal until combined. Add optional cheese if using.
Pour batter into prepared dish and spread level.
Bake for 40–50 minutes, until the top is golden and the center is set but still slightly tender when gently shaken.
Cool for 5 minutes. Garnish with fresh herbs if desired. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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