Served at the 2025 Farmers’ Table Wine Trail, Reserve Cellars
Ingredients:
4 cups frozen corn kernels (about 19 ounces), thawed
4 large eggs
1 cup whipping cream
½ cup whole milk
6 tablespoons sugar
¼ cup (1/2 stick) butter, room temperature
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Directions:
Preheat the oven to 350 degrees. Butter an 8x8x2-inch glass baking dish. Blend all ingredients in a processor until almost smooth. Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes; serve.
Serves: 8
Serve with Reserve Cellars Chardonnay Reserve
