Ingredients
- 2 eggs
- 1 egg yolk
- 1 cup heavy or whipping cream
- 2/3 cup milk
- 4 ears sweet corn, blanched and kernels removed from cobs, about 3 cups corn
- 1 cup cooked wild rice
- 3 scallions, finely chopped or 1/3 cup finely chopped scallions
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1/8 teaspoon grated fresh nutmeg
- 1/2 tablespoon butter
Directions
Preheat oven to 325 degrees F.
In a large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well.
Grease a 7 by 11 or 8 by 12-inch casserole with the butter. Pour custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top.
Serve warm.
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Read all 21 reviews
By lisawynn
on November 22, 2011
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This is an AMAZING dish! I disagree with the level ... it is sooo EASY to make! Really! Just don't forget to cook the wild rice ahead of time - as it takes longer than regular white rice. Don't try and skimp by using canned or frozen corn ... the taste is MUCH different when you go the extra step for fresh. Oh - and don't use the word "pudding" when you tell everyone what it is ... they have some odd idea and won't want to try it. I describe it as a souffle before I tell them the actual name.
This has now become a "regular" at our Thanksgiving table and everyone looks forward to it each year.
By tgillory@yahoo.com
Spring, TX
on October 27, 2011
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I tried this receipe out on my co-workers to see if it would be good to make for Thanksgiving. It was a big hit. I had to print the receipe for all my co-workers and I make it every year for Thanksgiving.
By meagan.vidal_12...
Columbia, 70
on November 26, 2009
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This has become a thanksgiving staple in my family. My mom has been making it for 8 years, and this year I'm making it for the first time for my fiance and future in-laws (wish me luck! It comes out fantastic every year, so I'm not worried! Delicious, perfectly spicy, always a hit.
Read all 21 reviews