Soft Corn Pudding

12	side portions

In 250g batches, puree the following then strain using ricer, covering bowl and ricer with napkin and bowl, to prevent splattering and press into a large 3 L container.

750 g

yellow corn (can be thawed from frozen)

1 cup {244 g}

milk

Then add and whisk together well.

796 ml {518 g} 2

can creamed corn

2 - 3 TBL {40-60 g}

maple syrup

{300 g} 6

large eggs

1 tsp {4.7 g}

kosher salt

1/4 tsp {0.5 g}

cayenne,optional

1/3 cup {42 g}

all-purpose flour

1 tsp {5.0 g}

baking powder

2 cup {476 g}

heavy cream

Place buttered baking dish 8x11 on a sheet pan and bake at 350 F/176C. for 60-75 minutes, or until brown and just set. You may need to adjust for different size/shape baking dishes.

Note	2016-12-05 good except texture of corn, double corn then strain, maybe add more egg,flour to give more structure.

Note	2016-12-26 cooked in large oval Corningware, 100m (overcooked curdled 190F/87C) use thermometer to check that eggs have set at 165F/73C.

Note	2018-12-26 Cooking in two oval corningware is faster and easier to serve.

Note	2019-12-30 If using prev frozen cream, shake cream well/vigorously before mixing.

Note	2019-12-30 Using 3 9x9 pans bake for 35 min

Edit recipe:Soft Corn Pudding Show Edit History Fix