Sharon's Recipes

OCTOBER: Corn Pudding


10 cups of fresh corn kernels with the milk, stripped from the cob
5 Tblsp of flour
3.5 cups of heavy cream
10 eggs beaten
5 Tblsp sugar
1.25 tsp white pepper
5 tsp salt
dashes of dill and nutmeg to taste

Pulse the corn in a food processor or blender until semi smooth. You can add some of the cream if there is a problem.

Place corn in a large bowl. Whisk in the rest of the ingredients. Transfer to a butter greased lasagna style pan or half sheet pan . Filling should come half way up as it will rise.

Place in a larger baking pan to create a ban marie and pour boiling water half way up the sides. Bake at 325 until set and firm, 45 – 60 minutes depending on your oven.


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