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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Corn Pudding Recipe

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This recipe for Corn Pudding is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boxes (10 oz. each) frozen corn kernels, thawed
2 tbsp sugar
1 tsp coarse salt
1/2 tsp freshly ground pepper
1-3/4 c half-and-half
3 lg eggs
1 lg egg yolks
1/4 heaping tsp freshly ground nutmeg
2 tbsp all-purpose flour
4 tbsp chopped fresh chives, plus additional whole chives for garnish
8 c assorted salad greens, rinsed and dried
Directions:
Directions:

Preheat oven to 350 degree F. Butter eight 4-ounce ramekins or custard cups or one pie/tart pan.
In a food processor, pulse together corn, sugar, the 1 teaspoon coarse salt and 1/2 teaspoon pepper until corn is coarsely chopped; transfer to a large bowl. Whisk in half-and-half, eggs, egg yolks, nutmeg, flour, and chopped chives. Pour about 1/2 cup mixture into each ramekin. Bake on a large baking sheet in middle of oven until just set, about 20 minutes. Pudding will continue to set as they cool.
Toss salad greens with just enough vinaigrette to coat. Serve pudding warm or at room temperature, garnished with whole chives, with salad on the side.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Make ahead and reheat

 

 

 

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