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Nan Nan's Corn Pudding

Author: Nan Nan

Equipment

  • small, 1-quart baking dish

Ingredients

  • cooking spray
  • 2 T butter
  • 2 eggs
  • 2 T sugar
  • ¼ cup heavy cream
  • ¼ t kosher salt
  • 2 T coarse cornmeal
  • ¼ cup King Arthur Gluten Free Measure for Measure Four
  • 1 t baking powder
  • 3 cups fresh corn kernels (or thawed, frozen corn kernels)

Instructions

  • Preheat the oven and prepare your pan - Preheat the oven to 350℉ and spray your baking dish with olive oil. If you're using frozen corn, you should have already thawed it by now.
  • Whisk together the wet ingredients - Melt the butter in the microwave, and let cool slightly. Whisk together the eggs, sugar, butter and cream. Let rest for a few minutes, then whisk again so that the sugar begins to dissolve.
  • Combine the dry ingredients, and stir into the wet mixture - Whisk together the salt, cornmeal, flour, and baking powder, then stir this mixture into the wet ingredients.
  • Fold in the corn - Fold in the corn, ensuring that it is evenly incorporated, then pour into the prepared baking dish.
  • Bake - Bake the Corn Pudding for 45 minutes or so, uncovered, until golden brown and set.