Indian Corn Pudding

3 cups corn kernels, fresh or frozen
3 tbsp chopped onion
4 eggs
1 cup cream
1/2 cup whole milk
1 tbsp maple syrup
1 1/4 tsp salt
1/2 tsp pepper
Freshly grated nutmeg to taste

Pre heat oven to 350 degrees.

Butter a 1 1/2 quart soufflé pan.

In a medium sized mixing bowl whisk together eggs, then add in cream, milk, maple syrup, salt, pepper, and fresh nutmeg. Add in corn and onions; mix until well blended.
Bake for 60- 75 minutes, or until center is set and is golden brown.

Let set for 10 minutes before serving. Serve hot.

Makes 6 servings

Add comment