Corn Pudding

  • 3 eggs
  • 2 c. fresh corn kernels
  • 2 tsp minced onion
  • 3 Tbs flour
  • 1 tsp salt
  • 2 Tbs sugar
  • cayenne
  • nutmeg
  • 4 Tbs (1/2 stick) melted butter, cooled
  • 1.5 c. half-and-half
  • stand mixer
  • 1.5 quart glass baking dish, and a larger pan (any material) to nest it in

Preheat oven to 350 F.

Beat the eggs in electric stand mixer (with whisk) until frothy, then stir in the corn and onion (with paddle).

Mix the flour, salt, sugar, and the cayenne and nutmeg to taste in a small bowl.  Add to the corn mixture while stirring constantly. Add the butter and half-and-half and mix well.

Pour the mixture into a well-greased 1 ½ quart baking dish, place dish in a large roasting pan, place pan in the oven and pour enough boiling water into pan to come one-quarter up the sides of the baking dish.

Bake for 15 minutes, pull oven tray out, and stir gently with a fork to re-distribute the corn as evenly as possible.

Close oven and bake 30 minutes more or until top is golden and a knife inserted into the center emerges clean.

Source: grandmother


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