Prep 10 mins
Cook 35 mins
When my BIL retired from the USCG, my sister threw a big party to celebrate. Their neighbor Diane brought a large casserole of this corn pudding over to share. It was so good, not a bit was left. Diane gave my sister the recipe and she passed it along to me! (Diane made it w/ fresh corn!) This is the exact recipe I recieved; however, I reduce the amt of sugar called for as I find fresh corn pretty sweet.
- 2 cups fresh corn, cut off cob (can sub 1 16oz can of corn)
- 6 tablespoons butter (3/4 stick)
- 3 eggs
- 2 tablespoons flour
- 1 teaspoon salt
- 1 1⁄2 cups milk
- 1⁄2 cup sugar
- Melt butter in baking dish; stir in corn.
- In a bowl, beat eggs; stir in remaining ingredients.
- Stir egg mixture into corn, mixing well.
- Bake at 350 degrees F for 35 to 40 minutes.
NOTE: I am resubmitting this review because when I originally submitted it, I forgot to add the stars). "This is a wonderful corn dish that everyone thoroughly enjoyed. I used fresh corn because it is so good and plentiful right now. I wouldn't change a thing on this. Thanks so much, Impera_Magna"
1st a funny story: When I picked this dish for PAC, I thought it was a veggie type dish & the word "pudding" was a euphemism for a soufflé. It was only as I was preparing it & then enjoying the lovely aroma as it cooked that I realized it was truly a dessert! Now that I've properly humbled myself, let me tell you guys this isn't just a dessert - it's a great dessert! Don't mess w/this one - it's perfect just as written. You get a marvelously rich & buttery sweet corn custard that is just TDF. Thx Impera_Magna for posting this terrific "veggie" dish that I'm now moving to a different cookbook. Yum! :-)