Sweet Corn Pudding (Nigella Lawson) |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
5 eggs |
18 ounces or 2 1/2 cups canned sweet corn, drained |
14 ounces, or 1 3/4 cups canned creamed corn |
1 1/3 cups milk |
1 1/3 cups heavy cream |
generous 1/3 cup all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 375 degrees F.
2. Butter a glass 12 by 10-inch baking dish and set aside
3. In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.
4. Note: Goes well with Ham in Cola
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