Corn Pudding with Strawberries

This post was sponsored by Sunshine Sweet Corn as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

I love spring!  I live in North Carolina and the weather is warm, baseball season has started, and fresh fruits and veggies are starting to become available.  It’s great that I’m able to get fresh corn from Florida now and don’t have to wait until summer to enjoy it!  I saw this corn pudding recipe on the Sunshine Sweet Corn website and had to try it this past weekend.

This is a great dessert for the warmer months. Corn pudding is so yummy when the corn and strawberries are in season.

I remember sitting outside and pulling off the husks with my Grandma when I was little.  Corn is one of my favorite vegetables because you can cook it in so many different ways. I get so excited when I start seeing it in the stores.  Sunshine sweet corn is non-GMO and delicious AND you can get it in April and May. Woohoo!

This is a great dessert for the warmer months. Corn pudding is so yummy when the corn and strawberries are in season.

 Corn Pudding with Strawberries

Ingredients

  • 6 ears Sunshine Sweet corn
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 4 tablespoons melted butter
  • 3 tablespoons flour
  • 3 tablespoons mascarpone or sour cream
  • 2 teaspoons baking powder
  • 1 tablespoon salt
  • Macerated Strawberries*

Instructions

Preheat oven to 350° F. Butter a 13 x 19 inch baking pan. Cut kernels from cobs to make about 4 cups; set aside 1 cup.

This is a great dessert for the warmer months. Corn pudding is so yummy when the corn and strawberries are in season.

In a large food processor container combine 3 cups of the corn kernels, eggs, cream, sugar, butter, flour, mascarpone, baking powder and salt. Whirl until smooth. Stir in remaining 1 cup corn kernels. Pour into a buttered baking dish. Bake until top turns golden brown, 45-50 minutes. Let stand 15 minutes. Serve warm, topped with Macerated Strawberries.

Number of servings (yield): 10-12 servings

Notes

*Slice 1 pound of strawberries and place in a bowl. Sprinkle with 2 tablespoons sugar; cover and set aside foor 30 minutes. Refrigerate up to 1 day.

This is a great dessert for the warmer months. Corn pudding is so yummy when the corn and strawberries are in season.

I loved that you can make everything right in the food processor so there’s not a lot of clean up.  That’s my kind of recipe.  I’ll definitely be making this again and made of list of other recipes I’m going to try out.  My kids ate this up.  Do you think your kids would like it too?



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