Corn Pudding

Name: Corn Pudding
Ingredients: 1 tablespoon unsalted butter, for greasing casserole; 4 large eggs; 3/4 cup heavy cream; 3/4 cup milk; 3 cups white corn (from about 6 medium ears); 1 tablespoon finely chopped chives; Pinch ground nutmeg; 1 teaspoon salt; Pinch white pepper

9 ingredients

3 steps

Ingredients

1 tablespoon unsalted butter, for greasing casserole
4 large eggs
3/4 cup heavy cream
3/4 cup milk
3 cups white corn (from about 6 medium ears)
1 tablespoon finely chopped chives
Pinch ground nutmeg
1 teaspoon salt
Pinch white pepper

Directions

1

Preheat oven to 325°F. Grease a shallow, 1 1/2-quart casserole with butter.
2

In a medium bowl, whisk together eggs, cream and milk. Add corn, chives, nutmeg, salt and white pepper; stir mixture to combine. Pour into casserole.
3

Place casserole in large roasting pan; pour hot water to reach halfway up sides of casserole. Bake 45 minutes to 1 hour. Remove casserole from water bath and let cool for 10 minutes.