Sunday Recipe for 9-12-10

Pin It

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.

No comments yet.

Leave a Reply