Sweet Corn Pudding with Macerated Strawberries
Housewives of Frederick County
Deliciously moist sweet corn pudding with sugary sweet sliced strawberries on top!
to 12 servings
- 6 ears Sunshine Sweet Corn
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup sugar
- 4 tablespoons melted butter
- 3 tablespoons flour
- 3 tablespoons mascarpone or sour cream
- 2 teaspoons baking powder
- 1 tablespoon salt
- Macerated Strawberries*
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.
*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.
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