Servings: Serves 12
Corn Pudding:
  • 5 eggs
  • 1 cup well-beaten light cream
  • 2 cans cream-style corn
  • 1 can kernel corn , drained
  • 1 small sweet onion
  • 1 tsp. mustard
  • 1/4 cup butter , melted
  • 2 Tbsp. sugar
  • 1 1/2 tsp. white pepper
  • 3 Tbsp. cornstarch
  • 1 Tbsp. water
Crunchy Crumb Topping:
  • 1/2 cup butter
  • 2 Tbsp. finely chopped orange zest
  • 3 cloves finely chopped garlic
  • 1/4 cup grated Parmesan cheese
  • 3 cups fresh bread crumbs
To make corn pudding: Preheat oven to 350°. Generously butter a shallow 2-quart baking dish. Mince and lightly brown small onion. Combine cream and well-beaten eggs in large bowl. Add the cream-style corn, kernel corn, melted butter, mustard, sugar, browned onions and mix until well blended. Add the salt and pepper. Stir cornstarch and water together and add to mixture. Pour into greased baking dish. Bake 1 hour.

For crunchy crumb topping: Meanwhile, about 15 minutes before the hour is up for the corn pudding to be taken from the oven, in a large frying pan over medium heat, melt the butter. Add the orange zest and garlic and lightly cook until butter begins to brown; about 3 minutes. Add the bread crumbs and stir just until lightly moistened. Cook, stirring occasionally until crisp and golden brown. Remove from heat and keep warm. When the corn pudding is taken from the oven and ready to be served, sprinkle the top with the Parmesan cheese, then spoon the bread crumbs evenly over the top and bake for additional 5 minutes.


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