Recipe Details
Ingredients
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2poundsfrozen yellow corn, thawed and drained
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3tablespoonsmaple syrup
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6large eggs
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½cupmilk
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3teaspoonskosher salt (cut in half if using fine salt)
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¼teaspooncayenne pepper
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¼cupall-purpose flour
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1teaspoonbaking powder
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1 ½cupsheavy cream
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½cupmelted butter, divided
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone pad. Place an 8×11-inch baking dish on the pad.
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Place corn in a blender or food processor. Add maple syrup, eggs, milk, kosher salt, cayenne pepper, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.
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Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add heavy cream and 2/3 of the melted butter. Whisk to thoroughly blend.
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Grease the baking dish with the rest of the butter. Pour batter into the baking dish. Bake in the preheated oven on the baking sheet until the pudding is browned and set, between 60 and 75 minutes depending on the size and shape of your baking dish.
Cooking Tips:
You can leave some of the corn kernels out of the blender and stir them into the batter to give the pudding some texture if you like.
The pan under the baking dish is optional, and if you’re in a hurry you can skip it which will cut about 15 to 30 minutes off your cooking time; but I like that it slows the cooking which I think improves the texture.
I used an 8×11-inch baking dish which is kind of an odd size. So if you use the more common 9×12-inch casserole, you’ll have to test for doneness sooner as the batter will probably cook faster.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories301 | |
% Daily Value * | |
Total Fat 22g |
28% |
Saturated Fat 13g |
64% |
Cholesterol 155mg |
52% |
Sodium 575mg |
25% |
Total Carbohydrate 23g |
8% |
Dietary Fiber 2g |
7% |
Total Sugars 6g |
|
Protein 7g |
13% |
Vitamin C 5mg |
6% |
Calcium 76mg |
6% |
Iron 1mg |
6% |
Potassium 246mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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