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Sweet Corn Pudding with Macerated Strawberries
Housewives of Frederick County
Deliciously moist sweet corn pudding with sugary sweet sliced strawberries on top!
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Course
Dessert
Cuisine
American
Servings
10
to 12 servings
Ingredients
6
ears
Sunshine Sweet Corn
4
Eggs, large
1
cup
Heavy Cream
½
cup
Sugar
4
tbsp
Butter, melted
3
tbsp
Flour
3
tbsp
Mascarpone or Sour Cream
2
tsp
Baking Powder
1
tbsp
Salt
Macerated Strawberries
1
lb
Strawberries
2
tbsp
Sugar
Instructions
Preheat oven to 350 degrees F.
Butter a 13 x 19 inch baking pan.
Cut kernels from cobs to make about 4 cups; set aside 1 cup.
In a large food processor container combine 3 cups of the corn kernels, eggs, cream, sugar, butter, flour, mascarpone, baking powder and salt.
Whirl until smooth.
Stir in remaining 1 cup corn kernels.
Pour into a buttered baking dish.
Bake until top turns golden brown, 45 to 50 minutes.
Let stand 15 minutes.
Serve warm, topped with Macerated Strawberries.
Notes
*Slice 1 pound of strawberries and place in a bowl.
Sprinkle with 2 tablespoons sugar, cover and set aside for 30 minutes.
Refrigerate up to 1 day.
Keyword
corn pudding, corn pudding with strawberries, cornbread, sweet corn pudding