Serves 8-12
Prep time | 10 minutes
Cooking time | 25 minutes
This is a really delicious and easy addition to the Christmas table. Fresh steamed corn can be substituted for the tinned corn if you like.
Because space in the oven can be at a premium when getting ready for a Christmas feast, the corn pudding can be done ahead of time and gently reheated.
Ingredients
• 6 cobs fresh corn
• 300ml thickened cream
• 1/3 cup self-raising flour
• ½ teaspoon salt
• ¼ teaspoon finely ground white pepper
• 5 eggs, lightly beaten
• 400ml milk
Method
1. Preheat oven to 180°C.
2. Lightly grease a 30cm x 20cm (approx.) glass or ceramic baking dish.
3. Microwave or boil the corn until the kernels are tender but still al dente. Run a sharp knife the length of the cob to remove the kernels. Place half the corn in the bowl of a food processor with half the cream and process until mostly smooth.
4. In a large bowl, combine the corn then stir through the flour, salt and pepper. Add the eggs, milk and remaining cream and mix well.
5. Place the mixture in the baking dish and bake for 25 minutes or until the top is golden and the mixture set.
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