Recipe Cottage


LOCATION: Recipes >> Vegetables >> Corn Pudding 09

Print this Recipe    Corn Pudding 09

Corn Pudding

12 large ears fresh corn
1 1/2 cups heavy cream
1 teaspoon sugar
2 tablespoons flour
1 whole egg
1 egg yolk
2 tablespoons butter
dash salt

Shuck the corn and scrape 6 of the ears using a knife. Transfer
the whole kernels to a small saucepan. Add a cup of cream or a bit
more if necessary, to submerge them. Blend in the sugar and salt
to taste. Bring to a boil, reduce the heat and cook until the cream
is slightly thickened, about five minutes. Drain the corn, reserving
the cream and set both aside. Using a four sided hand grater, scrape
the kernels off the remaining ears of corn into a large mixing
bowl. Add the flour, whole egg and egg yolk and whisk until foamy.
Fold in the reserved corn kernels.

Blend in the reserved cream. Lightly butter an 8 x 8 inch glass
baking dish. Pour in the corn mixture. Cut the two tablespoons of
butter into small bits and dot the top of the pudding with it.
Place the pan on the center rack of the oven and bake 30 minutes,
or until just set. Transfer to a rack to cool slightly before


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.