Advocate-tested recipe
Corn Pudding
Serves 6. Recipe is by Corinne Cook. This has a real pudding consistency. It’s not breadlike.
4 large ears corn
¼ cup flour
¾ tsp. salt
¼ tsp. black pepper
3 eggs, well beaten
1½ cups milk
3 tbls. melted butter
1. Shuck ears of corn and remove kernels by scrape cobs over a bowl to retain the milk and corn pulp. (Makes about 2¼ cups.)
2. Preheat oven to 350 degrees. Grease a 2-quart baking dish with butter or spray with nonstick coating. The baking dish will bake in a pan filled with hot water in the oven.
3. In medium bowl, stir corn, flour, salt and pepper together to blend. Set aside.
4. In small bowl whisk eggs until well blended, then whisk in milk and melted butter. Whisk egg mixture into the corn mixture.
5. Pour corn mixture into greased baking dish then place baking dish in a pan of hot water and place in preheated 350-degree oven.
6. Bake for 50-60 minutes or until center is set and silver knife inserted in center comes out clean. Top should be nicely browned.
