Name: Baked Corn Pudding
Yield: 6 servings
Ingredients: 1 cup fresh corn, 2 cobs (250 ml); 1 ½ cup half and half cream (375 ml); 6 large eggs; 1 tsp sugar (5 ml); ½ tsp cayenne pepper (2 ml); 1 tsp salt (5 ml); Freshly cracked black pepper; 1 red bell pepper, chopped finely; 3 Tbsp chopped fresh cilantro (45 ml); 3 Tbsp chopped fresh parsley (45 ml)

Yields

6 servings

ingredients

cup fresh corn, 2 cobs (250 ml)

1 ½

cup half and half cream (375 ml)

large eggs

tsp sugar (5 ml)

tsp cayenne pepper (2 ml)

tsp salt (5 ml)

Freshly cracked black pepper

red bell pepper, chopped finely

Tbsp chopped fresh cilantro (45 ml)

Tbsp chopped fresh parsley (45 ml)

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 325.
Butter a 9 by 12-inch baking dish.

Step 2

Put the corn and cream into the bowl of a food processor and puree until smooth. Add the eggs, sugar, cayenne, and salt and pepper. Pulse until just combined. Pour into a bowl and stir in red pepper and herbs. Pour into greased baking dish. Bake for 30 minutes or until set.

bake
brunch
eggs and dairy
herbs
vegetables

Rate Recipe

My rating for Baked Corn Pudding

Baked Corn Pudding

ingredients

directions

Rate Recipe

Get the Food Network Canada Newsletter