This southern classic is a perfect side dish for holiday feasts and is a delicious leftover. The recipe serves 12.
Ingredients:
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Corn Mixture
Kernel Corn two 16-oz. cans
Creamed Corn four 16-oz. cans
All-Purpose Flour 1 cup
Sugar 1 cup
Heavy Cream 2 cups
Kosher Salt 1¼ tsp
Black Pepper 1¼ tsp
Dash of dry mustard
2 tablespoons of Tabasco Sauce
4 eggs
Directions:
1. Preheat convection oven to 350 degrees Fahrenheit
2. Combine kernel corn, cream corn, flour, sugar, heavy cream, salt, black pepper, dry mustard and Tabasco sauce in large mixing bowl.
3. In a separate bowl, crack and whip eggs. Add to other ingredients and mix well with wire whisk.
4. Pour mixture into buttered baking dish.
5. Place container with mix in a pan and fill pan with water ¾ way.
6. Bake for about 35 to 40 minutes. Pudding should set like Crème Brulee.
For more information about Ruth's Chris catering, visit the company's Web site.