Sweet Corn Pudding
- 5 eggs
- 18 ounces or 2 1/2 cups canned sweet corn, drained
- 14 ounces, or 1 3/4 cups canned creamed corn
- 1 1/3 cups milk
- 1 1/3 cups heavy cream
- Generous 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Preheat oven to 375 degrees F.
Butter a glass 12 by 10-inch baking dish and set aside
In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.
Note: Goes well with Ham in Cola
Recipe courtesy of Nigella Lawson 2007