Summer Corn Pudding
To avoid having your corn pudding become a curdled mess, make sure the dish isn't too deep, otherwise the pudding's edges may overcook before the center is set. Also, make sure the heat isn't too high. This recipe is adapted from The Gift of Southern Cooking by Edna Lewis and Scott Peacock.
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- 4 ears of corn, shucked
- 1/3 cup sugar
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- 2 large eggs, beaten
- 1 cup milk
- 1 cup heavy cream
- 1 tablespoon unsalted butter, melted
- Pinch of freshly grated nutmeg
- Preheat the oven to 350°. Lightly butter an 8-inch square glass baking dish. Stand the ears of corn in a large bowl and cut off the kernels. Add the sugar, flour and salt and toss well.
- In a bowl, mix the eggs, milk and cream. Add this mixture to the corn, stirring until thoroughly blended. Stir in the butter. Pour the pudding into the baking dish. Set the dish in a hot water bath. Bake on the top shelf of the oven for about 40 minutes, until just set. Let cool for at least 10 minutes before serving.