DifficultyIntermediate

This Corn Pudding is just plain old comfort food and it is an easy side recipe to most any dish. It is sooooo good!

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 4 - 6 Corn Earsshucked
 5 Eggs
 1 cup All-Purpose Flour
 1 cup Heavy Cream
 ¼ cup Whole Milk
 Sea Salt & Pepperto taste
Corn Bread Pudding
1

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.

2

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.

3

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!

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Ingredients

 4 - 6 Corn Earsshucked
 5 Eggs
 1 cup All-Purpose Flour
 1 cup Heavy Cream
 ¼ cup Whole Milk
 Sea Salt & Pepperto taste

Directions

1

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.

2

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.

3

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!

Bone Suckin’ Corn Bread Pudding