Thursday, November 16, 2017

Thanksgiving Recipe: Corn Pudding

Nothing says Thanksgiving like corn pudding.  I put my recipe to the test for my friends and they loved it.  This is sure to be a crowd pleaser.

· 8 cups frozen sweet yellow corn, thawed

· 1/2 cup sugar

· 1/2 cup finely chopped scallions

· 1/2 cup finely grated Gruyere

· ½ cup cheddar cheese, shredded

· 2 cups heavy cream

· 2 cups milk

· 8 large eggs

· 6 tablespoons flour

· 2 1/2 teaspoons salt

· 1/2 teaspoon black pepper

Preheat oven to 350F. Butter a 13- by 9-inch baking dish.  Puree 4 cups corn in food processor until almost smooth. Transfer to a large bowl.  Add remaining corn, sugar, scallions and cheese to pureed corn.  In another large bowl, whisk together cream, milk, eggs, flour, salt, and pepper until well combined.  Add cream mixture to corn mixture and whisk until well combined.  Transfer corn mixture to buttered baking dish and bake until golden and center is set, 1 hour. Let pudding sit about 15 minutes before serving.

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