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Robin’s Corn Pudding


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  • 8
  • 30 min

Submitted by Robin Lee


  • 1⁄4 C sugar
  • 3 Tbsp flour
  • 2 tsp baking powder
  • 1 1⁄2 tsp salt
  • 6 eggs
  • 2 C whipping cream
  • 1⁄2 C butter, melted
  • 6 C fresh (Honey Select)
  • corn kernels (approx. 10 ears)


Heat oven to 350°. Combine sugar, flour, baking powder and salt.

Combine eggs, cream and butter in a bowl and beat to break up eggs. Add dry ingredients and stir to blend. Add corn and stir. Pour mixture in a greased 9×13-inch dish. Bake for 30 minutes. Serves 8.

Sarah Fritschner, founder of Grow Kentucky, works to increase farm-to-table sales throughout the state.

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