4/5
(1 Votes)
Ingredients
- 4 eggs
- 1 cup cream
- 2 cans cream-style corn (14.75 oz. each)
- 2 cans corn kernels, drained (14.75 oz. each)
- 1/2 cup sugar
- 1/2 — 3/4 cup breadcrumbs (preferably coarse, like panko)
- 1/4 cup flour
- 1/2 tsp. smoked paprika
- 1/2 tsp. salt
- 1/2 Tbsp. ground black pepper
- 1/4 cup finely chopped parsley
- 1/2 cup grated Parmesan cheese
- 3 cups shredded cheddar cheese
Preparation
Step 1
Preheat oven to 350°F.
In a large bowl, whisk together the eggs and cream. Add the creamed corn, corn kernels, sugar, bread crumbs, flour, smoked paprika, salt, and pepper. Mix well to combine all ingredients. Add the parsley, Parmesan, and cheddar cheese. Mix until well incorporated. Place mixture in a 3-qt. nonstick baker or sauté pan.
Bake at 350°F for about 90 minutes. The pudding should be nicely browned on top. Let stand for a couple of minutes before serving.