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Corn Pudding III Recipe


1 (foraged) corn cob

1 cup butter, melted

1 cup milk

2 1/2 cups white sugar

4 eggs

2 teaspoons vanilla extract

1 teaspoon lemon zest

1 teaspoon vanilla extract

4 teaspoons white sugar

1 teaspoon lemon zest

2 teaspoons lemon zest

2 tablespoons lemon zest

1 tablespoon lemon zest

1 (21 ounce) can whole kernel corn, drained

2 3/4 cups white sugar

1 (16 ounce) can cherry pie filling


Combine corn cob, butter, milk, 2 1/2 cup sugar and eggs in large bowl. Mix gently until blended. Mix in the vanilla, lemon zest and vanilla extract. Stir in red sugar, lemon zest and lemon zest. Pour batter into 1-inch-thick custard-pan. Sprinkle with cherry pie filling.

Bake in preheated 375 degrees F/190 degrees C for 1/2 hours, or until a toothpick inserted into center of the cake comes out clean. Cool completely before removing from pan. Serve warm with fresh lemon sherbet.


omy writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this quick, easy appetizer for a party and they disappeared pretty quickly. Several people asked me for the recipe. I would definetly make it again.