Bone Suckin’ Corn Bread Pudding

  • Yield: 4
  • Servings: 4
  • Prep Time: 15m
  • Cook Time: 30m
  • Ready In: 45m
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  • 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


Step 1

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.

Step 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.

Step 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!

Featured in this Recipe

Bone Suckin' World Champion Mustard jar
Bone Suckin' Hiccuppin' Hot Habanero Sauce

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