Thanksgiving Corn Pudding

Ingredients and Weight:

• 1 cup (120g) corn kernels (fresh or frozen)
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) milk
• 1/4 cup (50g) butter
• 1/4 cup (50g) all-purpose flour
• 1/2 teaspoon (2g) salt
• 1/4 teaspoon (1g) black pepper
• 1/2 cup (100g) grated sharp cheddar cheese
• 1/4 cup (50g) chopped fresh parsley

Preparation Time:

15 minutes

Cooking Time:

40 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together the corn kernels, heavy cream, milk, butter, flour, salt, and black pepper.
3. Stir in the cheddar cheese and parsley.
4. Pour the mixture into a 9x13 inch (23x33 cm) baking dish and bake for 40 minutes, or until golden brown and set in the center.
5. Let cool for 10 minutes before serving.

Nutritional Information:

Per serving (1/8th of the recipe):

• Calories: 250
• Fat: 15g
• Protein: 10g
• Carbohydrates: 25g

Dish Characteristics:

• Creamy and rich with a sweet corn flavor
• Topped with a golden brown crust
• Perfect for Thanksgiving dinner or as a side dish for any occasion

User Comments:

• "This corn pudding is amazing! It's so creamy and flavorful, and the cheddar cheese gives it a nice kick."
• "I made this for Thanksgiving and it was a huge hit! Everyone loved it and asked for the recipe."
• "This is a great recipe for a crowd-pleasing dish. It's easy to make and always turns out delicious."

Special Precautions and Tips:

• Be sure to use fresh or frozen corn kernels for the best flavor.
• If you don't have parsley, you can substitute with chopped fresh chives or cilantro.
• Serve the corn pudding warm or at room temperature.
• Leftover corn pudding can be stored in the refrigerator for up to 3 days.