Sweet Corn Pudding
- Level: Easy
- Yield: 3 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 344
- Total Fat
- 21
- Saturated Fat
- 11
- Carbohydrates
- 32
- Dietary Fiber
- 3
- Sugar
- 12
- Protein
- 13
- Cholesterol
- 138
- Sodium
- 581
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
Ingredients
6 ears sweet corn
1/2 cup milk
1/2 cup heavy cream
1/2 cup white cheddar cheese, shredded
1/2 teaspoon cayenne pepper
2 eggs, beaten
Salt and freshly ground black pepper
Directions
- Preheat oven to 350 degrees F. Grease casserole dish.
- Shuck the corn and cut all kernels off with a knife into a bowl, making sure to keep all of the runoff juice from the corn. Reserve.
- Mix together the milk, heavy cream, cheese, cayenne pepper and eggs. Add in the reserved corn, cheese, cayenne, salt, and pepper. Pour mixture over reserved corn.
- Pour into casserole dish and bake for 35 minutes or until set.