With autumn fast approaching, how about some warm, comfy corn pudding?
Fresh Corn Pudding
1 Tablespoon softened butter
16 ears fresh, husked corn
2 teaspoons all-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
1-1/3 cups milk
4 eggs, beaten
1. Heat oven to 300 degrees. Grease a 9-by-13-inch baking dish with the 1 Tablespoon softened butter; set aside.
2. Slice the raw corn from the cob with a sharp knife, not getting too close to the cob; you should have about 8 cups. Scrape the cob with the back of your knife or a spoon to get the milky bits.
3. Combine dry ingredients with milk in a large bowl. Stir in the beaten eggs and corn. Spoon corn mixture into prepared pan.
4. Bake for 50-60 minutes or until top is set. Serves 8-10.