Corn Pudding

Corn Pudding

What is a barbecue without corn? This side dish takes fresh corn kernels and blends them into a creamy side dish that is the perfect complement to any barbecued meat.

Serves: 6-8

Ingredients:3 eggs, beaten 1 stick unsalted butter, melted but slightly cooled 1/3 cup sugar 1/3 cup sour cream 1/3 cup milk 2 cups fresh corn kernels 2 15-ounce cans cream corn 1 teaspoon cornstarch 1 tablespoon orange juice 1 teaspoon salt 1 teaspoon pepper 1 tablespoon butter to grease baking dish

Directions: Preheat oven to 350°F.

Grease a 9×13 inch baking dish and set aside.

Pour beaten eggs into a large bowl. While whisking, slowly add the melted butter to the eggs. Add in the sugar, sour cream, and milk. Blend until smooth. Add the fresh corn and cream corn to the mixture. Stir until corn is just blended in.

Dissolve the cornstarch in the orange juice. Add the orange juice mixture, along with the salt and pepper to the corn mixture. Stir to blend.

Transfer corn mixture to the greased baking dish. Place in the oven and bake uncovered for approximately 1 hour to 1 hour and 15 minutes. Pudding should be raised and fluffy but still soft. The pudding should pull away from the sides of the baking dish easily, and a knife inserted in the center should come out clean.