Bone Suckin’ Corn Bread Pudding2023-04-06
- Yield: 4
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Ready In: 45m
- Bone Suckin'® Mustard, 1/2 cup
- Bone Suckin'® Hiccuppin' Hot® Habanero Sauce, 3 tsp
- Corn Ears, 4-6
- Eggs, 5
- All-Purpose Flour, 1 cup
- Heavy Cream, 1 cup
- Whole Milk, 1/4 cup
- Sea Salt & Pepper
Before cooking food, heat the grill to medium or prepare charcoal grill with medium hot coals. Coat the corn with Bone Suckin’® Mustard and place the corn on the grill.
Grill the corn for about 12 minutes. Take off the grill and let cool. After the corn cools, cut it off of the cob, place in a bowl and add 1/4 cup heavy cream.
In a large bowl, lightly beat the eggs, beat in flour, cream, milk, Bone Suckin’® Hiccuppin’ Hot® Habanero Sauce, salt and pepper. Pour the mixture into a 2 qt. baking dish that has been coated with a non-stick spray. Bake at 350˚ F for about 15 to 20 minutes or until golden brown on top. Enjoy!