Corn Pudding

Corn Pudding

1 pint (2 cups) corn (fresh, canned, or frozen)
1 egg, slightly beaten
3 Tablespoons all-purpose flour
1 1/4 cups heavy whipping cream
1/4 teaspoon salt
1 1/2 Tablespoons butter, melted
1/3 cup sugar

Preheat oven to 400°. Spray an 8-inch square baking dish with non-stick spray.

If using frozen corn, thaw completely.

Drain corn, then in a large bowl mix with all other ingredients.

Pour mixture into prepared baking dish.

Bake 15 minutes then stir mixture away from sides of pan. Return to oven.

Bake another 15 minutes then stir away from sides of pan again.

Bake an additional 15 minutes (don’t stir this time). DO NOT OVER BAKE.

Serve hot.

NOTE: This recipe works well doubled and baked in a 9x13 inch baking dish but DO NOT increase baking time.

CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353

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