East Hampton Corn Pudding

By cprzybyl

Ingredients

• This recipe is adapted from The Neighborhood House Cookbook, compiled by East Hampton's Women's Service Club, a "small group of ladies still carrying on the tradition of old-fashioned, home-cooked covered dish suppers".
• 5 ears of corn
• 2 tsp. sugar
• 3 eggs
• 2 cups half-and-half
• 2 tbsp. melted butter
• 1 pinch nutmeg
• Salt and pepper

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

1. Preheat oven to 350. Remove and reserve corn kernels, discarding cobs. Put half the corn in a blender or food processor; set aside remaining corn.

2. Add sugar, eggs half-and-half, butter, nutmeg, and salt and pepper to blender. Process for 12 minutes, then pour into a greased 5" 9" loaf pan. Gently mix in the remaining corn, and bake until golden and a toothpick inserted in the middle of the pudding comes out clean, about 1 hour.