Corn Pudding

Amberngriffinco's Note:

BEST made with fresh picked corn, but canned or frozen may be used. I make this every Summer.. it's fresh, filling and could be vegetarian easily! From Mrs. Appleyard

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 6 tablespoons butter or 6 tablespoons margarine
• ¾ cup yellow cornmeal
• 1 cup boiling water
• 3 large eggs
• 2 cups milk
• 2 teaspoons baking powder
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 cup corn kernel , thawed if frozen

Directions:

1. Se oven to 375 degrees. Put 2 Tablespoons butter into 1 1/2 quart baking dish. Place in oven to melt.
2. Add cornmeal in medium bowl. Add boiling water, stir with whisk till smooth. Add remaining 4 tablespoons butter and stir till melted.
3. In another bowl beat eggs till blended. Beat in milk, then stir in powder, salt,pepper. Beat or whisk into cornmeal mixture, stir in corn.
4. Pour into melted butter in baking dish and bake 10 minutes. Reduce heat to 350 degrees and bake 25-30 min longer till golden brown on top.