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Honey-Kissed Southern Corn Pudding Delight

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Serves 8 | Prep Time 15 | Cook Time 55

Why I Love This Recipe

Did you know that corn was considered a sacred plant by the ancient Mayans and Aztecs? They believed it was a gift from the gods and even had a corn goddess named Xilonen. Corn played a vital role in their culture, religion, and cuisine.

Ingredients You'll Need

4 large eggs
1 cup whole milk
1/2 cup heavy cream
1/4 cup honey, plus 2 tablespoons for drizzling, divided
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 cups frozen corn kernels, thawed
1/2 cup cornmeal


Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish with butter or non-stick cooking spray.

In a large bowl, whisk together the eggs, milk, heavy cream, 1/4 cup honey, melted butter, vanilla extract, cinnamon, nutmeg, and salt until well combined.

Stir in the thawed corn kernels and cornmeal until fully incorporated.

Pour the mixture into the prepared baking dish and smooth the top with a spatula.

Bake for 45 to 55 minutes, or until the center is set and the top is golden brown. To check for doneness, insert a toothpick or knife into the center; it should come out clean.

Remove the pudding from the oven and drizzle the remaining 2 tablespoons of honey over the top in a decorative pattern.

Allow the pudding to cool for 10 minutes before serving. Serve warm or at room temperature.

Pairs Well With

A refreshing glass of sweet tea with a hint of lemon zest.

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