Corn Pudding

11 ingredients
5 steps

Ingredients

  • 2 Tbsp. butter
  • 12 saltine crackers, crushed into crumbs
  • 1 (1.8 oz.) pkg. leek soup and dip mix
  • 2 tsp. dry mustard
  • 1/2 tsp. ground nutmeg
  • 1 c. heavy whipping cream
  • 2 large eggs
  • Yolks from 2 large eggs
  • 2 (15 1/4 oz.) whole kernel corn, drained
  • 2 (4 3/4 oz.) cans cream style corn
  • 1 (2 oz.) jar roasted red pepper, drained, patted dry and chopped

Directions

  1. 1
    Heat oven to 350° F.
  2. 2
    Lightly grease a shallow 3-quart baking dish.
  3. 3
    Melt butter, toss with cracker crumbs to moisten evenly. Whisk soup mix, dry mustard and nutmeg in large bowl to blend. Whisk in cream, eggs and egg yolks until very well blended.
  4. 4
    Stir in remaining ingredients and pour all into prepared baking dish. Sprinkle cracker crumb mixture on pudding near edges of dish. Bake 35 to 40 minutes until a knife inserted near center comes out clean and temperature of center registers 160° on an instant meat thermometer.
  5. 5
    (Center will jiggle when dish is moved, that's ok.) Serves 12.

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