Carolina Corn Custard
"This makes a really nice side dish for Thanksgiving. I have also used it in place of corn bread with pulled pork or Tex-Mex foods. It really is quite versatile."
photo by Mrs Goodall
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 cup corn kernels, frozen or 1 cup corn kernel, fresh
- 2 cups cheddar cheese, shredded
- 4 eggs
- 1 cup heavy cream
- 4 teaspoons sugar
- 1 teaspoon baking powder
- salt, to taste
- pepper, to taste
- nutmeg, to taste
directions
- Preheat oven to 350 degrees.
- In a food processor or blender, combine corn, cheese, eggs, cream, sugar, baking powder, salt, pepper, and nutmeg.
- Process briefly until corn is just broken down.
- Pour into a buttered 4-cup baking dish. Bake for 35 to 40 minutes, until lightly browned.
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Reviews
-
This was soooo good. I'd never made anything like it before, and it turned out great. I made for the 2014 Culinary Quest, Tribute to the Onion Challenge. Yep, I did have wonderful raw Walla Walla onions with this, and a little sour cream. I will now always eat it with onion, cause it was fabulous!! Thanks for posting Jackie! -
I made half a recipe and cooked the puddings in individual ramekins. If I were to make this again I would decrease the amount of sugar by half. Overall a delicious side for a real southern meal. -
We do love our cornbreads & corn puddings around here, so this recipe was a wonderful fit on our table! I'm not usually that big on custardy dishes, but this one worked just fine & in less than 5 hours the 2 of us finished it off! Thanks for a great keeper! [Tagged, made & reviewed in Please Review My Recipe tag]
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
