Sweet Corn Pudding

Serves: 3

When scraping the kernels away from the cob to use in their corn pudding, the Neelys reserve the milky runoff to later incorporate as a natural thickener, along with the milk, heavy cream and cheddar cheese.

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6 ears sweet corn
1/2 cup milk
1/2 cup heavy cream
1/2 cup white cheddar cheese, shredded
1/2 teaspoon cayenne pepper
2 eggs, beaten
salt and freshly ground black pepper


Preheat oven to 350 degrees F. Grease casserole dish.

Shuck the corn and cut all kernels off with a knife into a bowl, making sure to keep all of the runoff juice from the corn. Reserve.

Mix together the milk, heavy cream, cheese, cayenne pepper and eggs. Add in the reserved corn, cheese, cayenne, salt, and pepper. Pour mixture over reserved corn.

Pour into casserole dish and bake for 35 minutes or until set.

Source: foodnetwork.com

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