Creamy and Rich Corn Pudding made from scratch with brown butter, heavy cream and corn. No boxed jiffy corn mix or canned corn needed!
- 6 tbsp unsalted butter
- 1/4 cup granulated sugar
- 2 tbsp all purpose flour
- 1 tbsp corn meal
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 1/2 cup heavy cream
- 2 large eggs
- 4 cups corn
Preheat oven to 350 degrees. Grease a 9 x 9 pan with nonstick cooking spray, set aside.
Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this.
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 and 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!
Recipe adapted from The Chunky Chef