This is a classic dish to serve at Thanksgiving, Christmas and New Year’s gatherings. This is a constant on my holiday menu that I’ve been serving for years. It still delights year after year.
- 4 cups fresh, white corn (about 6 ears)
- ½ cup sugar (organic)
- 2 teaspoons flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 6 eggs (beaten)
- 2 cups heavy cream
- 1 cup half-and-half
- 2 tablespoons butter (melted)
Preheat oven to 350 degrees.
Ground 1 cup of corn in a food processor. Combine ground corn, the remaining 3 cups of corn kernels, sugar, flour, salt and baking powder into a bowl. Mix thoroughly.
Whisk the eggs, heavy cream and half-and-half in a bowl until blended. Stir into the corn mixture. Add melted butter and mix well.
Pour the corn batter mixture into a greased 9×13 inch baking pan and bake for 40 minutes or until a sharp knife can be asserted and comes out clean.
Perfect this recipe:
Ayesha Curry Home Stoneware Baker ($29.99, target.com)