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Sweet Corn Pudding with Macerated Strawberries

Sweet Corn Pudding with Macerated Strawberries

Housewives of Frederick County
Deliciously moist sweet corn pudding with sugary sweet sliced strawberries on top!
Course Dessert
Cuisine American
Servings 10 to 12 servings

Ingredients
  

  • - 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*

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