Sharon's Recipes

SEPTEMBER: Corn Pudding

It’s August and everyone loves corn. Here’s our favorite corn pudding recipe of the moment. It got rave reviews at last weeks wedding.


7 cups of fresh corn kernels
1/2 cup of milk or half and half
3/4 cup butter, softened
6 T. sugar
5 eggs separated
5 T. flour
1 T. baking powder
1 tsp salt
1 cup shredded Vermont cheddar

Process the corn and milk in a food processor until pureed. Place in a large bowl. Cream the butter and sugar . Beat the egg yolks and add to the corn. Pour the corn mix into the butter mix and combine. Stir in the flour, baking powder, salt and cheese. Beat the egg whites in a bowl until soft peaks form. Gently fold into the corn mixture. Grease an 11×14 baking dish. Pour in the batter. Bake at 350 for 45 minutes or until golden and set.


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