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Corn Pudding

corn from McConnell Farms

This Thanksgiving recipe comes from Emily Jackson, Development Director and Program Director for Growing Minds Farm to School

Ingredients:

  • 2 cups frozen sweet corn kernels, thawed
  • 4 large eggs
  • 1 cup whipping cream
  • 1/2 cup whole milk
  • 4 tablespoons sugar
  • 1/4 cup butter, room temperature
  • 2 tablespoons all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Directions:

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend all ingredients in processor or blender until almost smooth (Note: I hold out 1 cup of the corn to mix in the batter just before baking rather than blend it all in the blender. I like the texture of having some whole corn kernels in it.) Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes to an hour. Cool 10 minutes; serve. Serves 4-6

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