Dessertschefsavvy4.9
Corn Pudding
Creamy and Rich Corn Pudding made from scratch with brown butter, heavy cream and corn. No boxed jiffy corn mix or canned corn needed!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- saucepan
- oven
- bowl
📝 Preparation Steps
1
Preheat oven to 350 degrees. Grease a 9 x 9 pan with nonstick cooking spray, set aside.Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. ⏱️ 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this.
2
Pour butter into a large bowl along with the sugar, flour, cornmeal, baking powder and salt.Stir in heavy cream and eggs and mix until combined. Fold in corn.
large eggs2corn meal1 tbspcorn4 cups
3
Pour the mixture into the prepared baking pan.
4
Bake for ⏱️ 40-45 minutes or until golden brown and the edges are firm.Serve warm and enjoy!
Nutrition Facts
calories
343.11 kcal
fat Content
22.16 g
serving Size
1 serving
fiber Content
2.69 g
sugar Content
13.11 g
sodium Content
86.49 mg
protein Content
6.83 g
cholesterol Content
127.58 mg
carbohydrate Content
34.16 g
saturated Fat Content
12.57 g
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