Southern Corn Pudding with Candied Yam Spice

Serves 10–12 (or 8 with leftovers)
Bakes best in a half aluminum pan

Ingredients

• Six 15.25 oz cans Del Monte whole corn

• 1 stick salted sweet cream butter

• 1½ cups granulated sugar

• 5 large eggs

• 2 tsp pure vanilla extract

• 1 cup heavy whipping cream

• ½ cup all-purpose flour for a looser, creamier pudding or 3/4 cup  for more stiff corn pudding

• ½ tsp Spiced Living Candied Yam Spice (plus extra to sprinkle on top)

Method

1. Drain all the corn and add it to a large mixing bowl.

2. Melt the butter, then let it cool slightly.

3. In a separate bowl, whisk the eggs.

4. Pour the cooled butter into the corn and stir.

5. Add the sugar and mix again.

6. Fold in the whisked eggs.

7. Mix in the vanilla and heavy cream.

8. Add the flour and fold until fully incorporated with no dry pockets.

9. Add ½ tsp Candied Yam Spice and mix gently.

10. Pour the mixture into a buttered half aluminum pan.

11. Sprinkle a light dusting of Candied Yam Spice over the top for color and warmth.

12. Bake at 375 degrees for 1 hour 30 minutes to 1 hour 40 minutes.

    • Start checking at 1 hour 25 minutes

    • You want a golden top, set edges, and a soft jiggle in the center

    • If it browns too fast, tent with foil (spray the foil so it won’t stick)

13. Let it rest 40 minutes before serving so it can set up perfectly.