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LOCATION: Recipes >> Vegetables >> Corn Pudding 01

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Corn Pudding

Fresh corn - 6 ears, or if using frozen corn - 2 10-ounce packages
6 eggs
3-4 cups of milk
1 stick of butter (4 ounces)
3-4 tablespoons of flour
1 to 1.5 cups of sugar

Blend eggs very, very well. Cut corn off the cob, slice it where
the kernel meets the kernel holder (husk). After slicing all the
kernels off, turn the knife over and drag it down the cob to get
the remainder of the kernel out of the husk *DO NOT BLEND THE CORN*.
If using frozen corn, it is ok to blend it to reduce the kernel
size (frozen corn usually has large kernels), just pulse it a few
times. Dry mix the flour and sugar, then add it to the blended
eggs. Next add the milk, and blend slightly. Finally mix in the
corn (by hand if fresh corn is used), or blend if frozen corn is
used. Melt butter in the pan or cassarole dish that you are going
to bake in and pour it into the pudding and mix with spoon. Bake
at 350 degrees F for about 40 minutes. Time and temperature can
be varied depending on how quick you need it and how thick the
pudding is (how deep is the pan). When done the center should be
solid, and the top should have a nice golden-light brown color.
A good test is when a knife comes out clean after insertion. The
sugar content is variable due to the different types of corn (sweet
corn vs field corn). Flour is variable due to the different water
content of fresh corn, but is not a big factor.

Feeds 6-8 people

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