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Serves 61 can (15 ounces) whole kernel corn 1 cup heavy cream 3 eggs 2 tablespoons sugar 1 teaspoon salt 1 -1/2 tablespoons flour 1 teaspoon baking powder 1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick, melted 1 tablespoon parsley, chopped 1 tablespoon grated Parmesan cheese Pinch allspice Pinch cayenne pepper Preheat oven to 300ºF. Drain canned whole kernel corn and place in bowl. Purée approximately 2/3 of corn with cream, eggs, sugar and salt. Return puréed corn mixture to bowl of whole corn. Add remaining ingredients and mix well. Spray six 6 ounce ramekins with Crisco No Stick Cooking Spray. Fill each with about 1/2 cup corn pudding. Place in an ovenproof pan filled halfway with water. Bake for 60 minutes or until pudding is set. Note: Corn Puddings can be assembled early in the day and baked just before serving. |
