Sweet Corn Pudding
The cooking time of this savory pudding will vary greatly depending upon how hot the mixture is when it goes into the oven. You can make the corn mixture up to a day in advance, refrigerate, and then bake just before serving. If you choose to do this make sure to lower the heat to 350˚ and allow the pudding to bake a bit longer.
This recipe is from My Family Table: A Passionate Plea for Home Cooking by Chef John Besh. Authorization to print courtesy of Andrews McMeel Publishing.