New England Corn Pudding
Corn pudding is the perfect side dish for turkey or glazed ham and this one does not disappoint. I have tinkered with a family recipe, subbing honey for the sugar and adding a dash of nutmeg.
| Serves |
|---|
| 6-8 |
Ingredients
- 1/2 cup Flour
- 1 tsp Salt
- 1/4 tsp Nutmeg
- 4 Eggs
- 4 cups Half/half or whole milk
- 1/3 cup Honey
- 4 tbsp Butter, melted and cooled
- 4 cups Frozen corn kernels
- 1/2 cup Scallions, diced
- 1 cup Sweet potato, diced
Directions
- Butter a 2-quart baking dish and set aside.
- Preheat oven to 425F
- Butter a 12 x2x 9-inch casserole dish and set aside.
- In a bowl combine the flour, salt and nutmeg and set aside.
- In a separate bowl, whisk the eggs until foamy; add the milk and honey and whisk in with the melted butter. Stir in the corn kernels and scallions until well combined. Gently stir in the sweet potatoes.
- Stir the flour, salt and nutmeg into the corn mixture and spread into the casserole dish.
- Bake for 45 minutes or until nicely browned. Scoop from pan to serve.
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