Creamy and Rich Corn Pudding made from scratch with brown butter, heavy cream and corn. It's the perfect holiday dish for Easter or Christmas!
Preheat oven to 350F. Grease a 9 x 9 pan with nonstick cooking spray. Add butter to a medium saucepan and cook over medium heat until light brown 5-10 minutes.
Pour butter into a large bowl along with the sugar, flour, cornmeal, baking powder and salt. Stir in heavy cream and eggs and mix until combined. Fold in corn.
Pour the mixture into the prepared baking pan. Bake for 40-45 minutes or until golden brown and the edges are firm.
Serve warm and enjoy!