Fresh Corn Puddings
"This is absolutely delicious!"
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 6 ears fresh corn, shucked
- 1⁄2 cup heavy cream
- 1⁄2 cup milk
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon freshly ground black pepper
- 1⁄16 cup cup unsalted butter, melted and cool
- 3 large eggs, beaten lightly
directions
- Preheat oven to 350°F and butter eight 1/2-cup ramekins.
- Into a large bowl coarsely grate corn.
- With back of a large knife, gently scrape each cob and add any remaining pulp and liquid to bowl.
- (There should be about 2 cups grated corn with liquid.) In a bowl whisk together remaining ingredients and stir into corn until combined well.
- Ladle mixture evenly into ramekins.
- Put ramekins in a baking pan just large enough to hold them and add enough hot water to reach halfway up sides of ramekins.
- Bake corn puddings in middle of oven 50 minutes, or until tops are slightly puffed and golden and firm to the touch.
- Remove ramekins from water and cool slightly on rack, about 5 minutes.
- Run a knife around edges of ramekins and invert each pudding onto a serving plate.
- Makes 8 individual corn puddings.
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Reviews
-
Oh my goodness Bev, this was incredible. I didn't change a thing as far as ingredients go and it was SUPER! A few things I did do differently was instead of using individual ramekins, I put the pudding in a 2 1/2 quart casserole and it worked great. Also, rather than grating the corn {I'm a klutz and was making a HUGE mess with the grater)I just used a sharp knife to cut the kernels off the cob and then scraped as directed. Using this method I ended up with 4 cups of corn from 6 ears, or it could be that my ears were on the large side. Again, this was sooooo delicious! It reminds me of cream style corn but a bit sweeter and with more substance. Son, DIL and perfect grandbaby are coming for dinner tomorrow and this will definitely be on the menu. Thanks for a wonderful recipe! -
This really is a delicious side. I served it with an herbal, roasted chicken and dinner was outrageously good.
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
