How to make Special Corn Pudding

INGREDIENTS:

• 3 Large Eggs
• 1/3 Cup Sugar
• ½ Cup All Purpose Flour
• 1 ½ tsp Baking Powder
• 3 Cups Heavy Cream
• 2 ½ Cups Frozen corn – thawed
• 2 Tbs Butter – melted
• ½ tsp Nutmeg
• Salt and Pepper

METHOD:

1. Preheat oven to 350°.
2. Spray or lightly grease a 2-quart baking dish.
3. In a large mixing bowl, beat the eggs with the sugar on medium speed for 3 –4 minutes.
4. Add flour, baking powder and nutmeg and beat for an additional few minutes.
5. Slowly add the cream and mix just to combine.
6. Add a pinch of salt and freshly ground pepper.
7. Add the corn and melted butter and stir by hand so that you do not mash the corn.
8. Pour the mixture into the prepared dish and bake for 45 –50 minutes. Depending on the size and/or depth of your dish it might take as longs a 60 –75 minutes. But it should be lightly browned, puffed on top and set in the center.
9. Cool on a wire rack for 15 –20 minutes before serving. The top will deflate a little and settle.

Note: You can use Half and Half instead of the heavy cream but since we only have this about twice a year I go with the heavy cream. It does give a little creamier texture. I did try making it with mil and adding a little flour for body, but it didn’t work out and was liquid. And everybody complained.

Buon Mangiata!