Bone Suckin’ Corn Bread Pudding
By :
Nancy Blalock |
| On : | Category :
Bone Suckin' Sauce Hiccuppin' Hot, Bone Suckin' Sauce Mustard, Dinner, Grill, Holiday, Oven, Stove
- 1/2 cup Bone Suckin'® Mustard
- 3 tsp Bone Suckin'® Hiccuppin' Hot® Habanero Sauce
- 4-6 ears Corn or 3-4.5 cups corn kernels
- 5 Eggs
- 1 cup All-Purpose Flour
- 1 cup Heavy Cream
- 1/4 cup Whole Milk
- Sea Salt & Pepper
Heat the grill to medium. Coat the corn with Bone Suckin’® Mustard and place the corn on the grill. (See notes for stove top).
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. Add in corn mixture.
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!
For stove top: Place corn kernels and Bone Suckin' Sweet/Spicy Mustard in a large skillet and cook over med-high heat, stirring constantly until corn browns slightly. 
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