Corn Pudding

By mirving

Ingredients

• 2 tblsp butter
• 12 saltines, finely crushed
• 1 pkg (1.8oz) leek soup and dip mix
• 2 tsp dry mustard
• 1/2 ground nutmeg
• 1 cup heavy whipping cream
• 2 large eggs plus yolks from 2 large eggs
• 2 cans whole kernal corn, drained
• 2 cans cream style corn
• 1 jar (12oz) roasted red peppers, drained, patted dry and chopped.

Details

Servings 12

Preparation

Step 1

Heat oven to 350. Lightly grease a 3 qt baking dish. Melt butter; toss with cracker crumbs. Whisk soup mix, dry mustard and nutmeg in a large bowl to blend. Whisk in cream, eggs and egg yolks until very well blended. Stir in remaining ingredients. Pour into dish. Sprinkle cracker crumbs on pudding near edges of dish. Bake 35-40 minutes or until a knife inserted near center comes out clean.