Ingredients Jump to Instructions ↓

  1. 1/3 cup sugar

  2. 3 tbsp. all purpose flour

  3. 2 tsp. baking powder

  4. 1 1/2 tsp. salt

  5. 1 tsp. ground cumin

  6. 2 cups heavy whipping cream

  7. 1/2 cup melted butter

  8. 6 large eggs, beaten to blend

  9. 448 g frozen kernel corn

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. Butter the inside of a 2 quart baking dish. Stir together the sugar, flour, baking powder, salt and cumin in a small bowl. Stir together the cream and melted butter in a large bowl. Stir in the eggs. Gradually whisk in the flour mixture until combined. Stir in the corn kernels. Pour the corn mixture into the prepared dish. Bake about 40 to 50 minutes until the center of the pudding is firm and the top is golden brown. Let the pudding stand 15 minutes before serving.


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