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Corn Bread Pudding

Bone Suckin’ Corn Bread Pudding

This Corn Pudding is just plain old comfort food and it is an easy side recipe to most any dish. It is sooooo good!
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Prep & Marinate 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course: Appetizer, Brunch, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 1 Grill or stove top
  • 1 Large skillet if using stove top
  • 1 Medium Bowl
  • 1 Large Bowl
  • 1 2 qt. casserole dish

Method
 

  1. Heat the grill to medium. Coat the corn with Bone Suckin’® Mustard and place the corn on the grill. (See notes for stove top).
  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. Add in corn mixture.
  4. Pour the mixture into a 2 qt. baking dish that has been coated with a non-stick spray.
  5. Bake at 350˚ F for about 15 to 20 minutes or until golden brown on top. Enjoy!

Notes

Bone Suckin' Sweet Spicy Mustard 12 oz Jar Bone Suckin' Hiccuppin' Hot Habanero Sauce
 
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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