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Alex Hendrickson
by Alex Hendrickson
Alex is a Southern writer known for hunting down delicious stories and traveling the world with hunger. Her passions and interests lie in food, travel, interior design and inspiring people, and her dream is to eat a dozen oysters a day.

Corn Pudding as a Side Dish or Main Course

October 6, 2017 by Alex Hendrickson

Corn Pudding

Chef Benny Kaminski, Union Common

What’s Thanksgiving without corn pudding? It’s not something we ever want to be forced to figure out. This year, we are taking a note out of Steve’s playbook and spicing up our corn pudding with the addition of Andouille sausage.

Corn Pudding

5 from 2 votes
Print Recipe Pin Recipe

Ingredients
  

  • 3 tbsp of butter
  • 2 1/2 cups fresh corn
  • 1 1/3 cup sugar
  • 1 tsp salt
  • 2 cups heavy cream
  • 1/2 tsp grated nutmeg
  • 2 eggs

Instructions
 

  • Preheat ovn to 350º
  • Butter 1 1/2 quart baking dish
  • Shuck corn, remove any silk. Hold the ear of corn upright and remove kernels with the tip of a chef knife (about 3/4 of the way)
  • Add melted butter, salt and sugar in a bowl along with the corn.
  • Gently beat eggs, add heavy cream and nutmeg.
  • Add corn to the cream and egg mixture.
  • Pour in baking dish and place in the oven for about 45 minutes, or until the mixture is set. (When it jiggles, it is done.)
  • Garnish with Andouille sausage (optional)
Tried this recipe?Rate it above to let us know how it was!
Top your corn pudding with sausage for a hearty side or light meal.

Top your corn pudding with sausage for a hearty side or light main course.

Find more holiday recipes from local chefs here!

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