Corn and Wild Rice Pudding

Recipe by KathyP53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    egg yolk
  • 23
    cup milk
  • 4
    ears sweet corn, blanched & kernels removed from cobs, about 3 cups of corn
  • 1
    cup cooked wild rice
  • 3
    scallions, finely chopped
  • 1 12
    teaspoons salt
  • 12
    teaspoon cayenne pepper
  • 18
    teaspoon freshly grated nutmeg
  • 12
    tablespoon butter
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DIRECTIONS

  • Preheat oven to 325 degrees.
  • In an large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well.
  • Grease an 8 x 12" casserole with the butter. Pous custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top.
  • Serve warm.
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