Judy’s Easy Corn Pudding

I concocted this recipe a few Thanksgivings ago because my daughter Randi had told me that she had eaten some corn pudding in a restaurant, and she really liked it.  When I made this the first time, Randi said that is was her favorite side dish in the Thanksgiving dinner.  For something so yummy, it is really a snap to make. It takes about 10 minutes to get it in the oven.   I have prepared it, and let it sit in the refrigerator for a half hour to an hour before I baked it, and that doesn’t hurt it one bit.  You will be amazed at how beautiful this dish looks when it comes out of the oven, puffed and golden!  The consistency is more like a souffle than a pudding.  It does taste best if you can bake it right before you serve it, but you can prepare it, and put it in the refrigerator up to an hour or so before you bake it.  The result will be-perfection!  This dish will impress your guests, so get ready for the compliments and the recipe requests!

  For 8 x 10 rectangular or oval baking dish   For 9 x 13 rectangular or oval dish

  • 3 tablespoons unbleached flour                       4 tablespoons unbleached flour
  • 2 teaspoons baking powder                              2 teaspoons baking powder
  • 2 teaspoons Kosher salt                                    2 1/2 teaspoons Kosher salt
  • scant 1/4 cup granulated sugar                       scant 1/4 cup granulated sugar
  • 6 jumbo or extra large eggs                             7 jumbo or extra large eggs
  • 16 ounces (2 cups) light cream                        18 ounces (2 cups + 2 oz. light cream)
  • 2 tablespoons melted butter or margarine    2 tablespoons melted butter or marg.
  • about 6 cups frozen corn – about 28 ounces   about 6 cups frozen corn-about 28 oz.

Preheat oven to 350 degrees.  Grease sides and bottom of either your 8 x 10 inch. or 9 x 13 inch oval or rectangular ceramic or glass baking dish well with butter or margarine. 

Combine the flour, baking powder, salt, and sugar in a small bowl.  In a large mixing bowl, whisk together by hand the eggs, the light cream, and the 2 tablespoons melted margarine or butter.  Gradually whisk in the dry ingredients until pretty smooth.  Stir in the corn (which you can take right out of the freezer) and mix through, separating the kernels with the whisk as best as you can.  Pour mixture into prepared pan.  Bake for 45 minutes or until golden brown and puffed.  Serve immediately.