Corn Pudding
- 4 Ears fresh corn
- 3 tablespoons Unbleached flour
- 3 Eggs, beaten
- 1 tablespoon Sugar
- 1 teaspoon Salt
- ¼ teaspoon Ground pepper,
- opt dash Ground dried spicebush berries or allspice
- 2 tablespoons Butter
- 2 cups Milk
Procedure
With sharp knife slit the rows of kernels down the length of the ears of corn. Use the back of the knife in a downward scraping motion to remove pulp. You should have about 2 cups. Preheat the oven to 325°. In a large bowl, combine corn and flour. Beat in eggs and seasonings. In a saucepan, melt butter in milk over medium heat. Whisk hot milk into corn mixture. Pour mixture into a buttered 2-quart bak. dish. Place dish in a pan of hot water and bake 50-60 minutes, until custard has set.
Chef Critique - Not set, decent flavor
My Critique - Not set
Group Critique - Not set