The trick is to smoke the meat and not make the meat smoke
SOUTHERN CORN PUDDING
Date: October 3, 2015 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The recipe began with you getting the kernels off of six ears of fresh corn.
The rest of the ingredients consisted of: several eggs, half and half, melted butter, salt, sugar and ground nutmeg.
The various ingredients are combined in one bowl. The half and half and the eggs were first…
…Followed by the melted butter…
and finally dry ingredients were added…
…and mixed through.
This mixture was added to the corn kernels and this went in a square baking dish, which headed out to the Egg which my DigiQ pit controller had brought up to 350 degrees.
The corn pudding was baked for about 45 minutes until it was cooked through and set in the middle.
The corn pudding was allowed to cool a bit and is ready to eat.
This corn pudding had great flavor and was extremely moist. Everyone commented on the texture. I am guessing this was from the fresh corn used, which was very juicy.
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This Southern favorite was the dessert made to go with the dishes listed above in the Photos link. It was easy to prep and bake and had great flavor from using fresh corn. You baked it at 350 degrees for 30-40 minutes. I found I had to keep it on for an additional 10 minutes before the middle had set properly. Corn pudding is a wonderful dessert and this quick and relatively easy recipe to make. The only tedious part is removing the kernals from 6 ears of corn. But using fresh corn gives it great flavor. This is a rich and filling dessert and everyone had twice as much as they thought they could possibly eat. That says it all as far as how good this recipe was.