Corn Pudding

By á-170456

Ingredients

• 2 1/2 cups fresh corn kernels
• 2 tablespoons flour
• 2 tablespoons sugar more if desired
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 1/8 teaspoon cayenne pepper
• 2 tablespoons butter or margarine
• 2 eggs room temperature
• 1 cup milk
• 1/4 teaspoon ground nutmeg

Details

Servings 4

Preparation

Step 1

Preheat the oven to 325 degrees. Generously butter a 2-quart baking dish and set aside.

Place 1/2 cup of the corn in the blender and whirl until puréed.

In a large bowl, combine the puréed corn, remaining corn kernels, flour, sugar, salt, black pepper, and cayenne pepper and mix well. Cut the butter or margarine into small pieces and stir into the corn mixture.

Place the eggs into a medium bowl and beat vigorously until they are light and foamy. Add the beaten eggs and the milk to the corn mixture, stirring well. Pour the pudding into the baking dish. Sprinkle the top with the nutmeg.

Set the dish into a large roasting pan and pour enough water into the roasting pan to reach about one-quarter of the way up the sides of the baking dish. Carefully set the roasting pan (with the baking dish inside) in the hot oven on the middle shell.

Bake the pudding for 40 to 45 minutes or until a knife inserted in the center comes out clean. Remove from the oven, let set a few minutes, and serve hot.

This recipe yields 4 or more servings.

Dr. Wells sends this recipe for corn pudding, which she says has been in her family for generations.