Corn Pudding

1/4 cup sugar
3 Tbsp. all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
6 large eggs
2 cups whipping cream
1/2 cup butter or margarine, melted
6 cups fresh or frozen (thawed) whole kernel corn

Combine first 4 ingredients.

Beat eggs with a fork in a large bowl. Stir in whipping cream and butter.

Gradually add sugar mixture, stirring until smooth. Stir in corn.

Pour into a lightly greased 13 x 9 x 2 inch baking dish.

Bake at 350 degrees for 45 minutes or until top is deep golden brown and mixture is set. Let stand for 5-10 minutes before serving.

Yield: 8 servings.

Onion Pudding

Substitute 6 cups thinly sliced onions for corn kernels. Do everything the same as above except:

Brown onions in melted butter in a large skillet over medium heat for 30 to 40 minutes until onion is caramel-colored. Remove from heat and cool. Add onion to cream mixture, stirring well. Pour into greased baking dish & bake as above, except cover with foil after 30 minutes to prevent excessive browning.

More Thanksgiving Recipes

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