Serenbe Style and Soul

with Marie Nygren



November 2013



Corn Pudding

Written by , Posted in Recipes

Serves 8
  • 2 1/2 cups corn, preferably Silver Queen
  • 1 cup half and half cream
  • 1 1/2 tsp salt
  • 3/4 tsp pepper
  • 3 tbs butter
  • 5 eggs, well beaten
  • 3 cups milk
  • 1 tbs cornstarch
  • 1 tbs cold water

Preheat oven to 350º. Simmer corn and cream for 10-20 minutes until reduced. Add butter and set aside to cool for 15 minutes. Mix the eggs, milk and seasonings well. Pour over corn and stir. Mix water and cornstarch to make a paste, add to corn mixture and pour into baking dish. Cook until set, for about 1 hour.

** frozen corn can be used if fresh is not available.

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