What am I thinking! The corn will be gone soon and I haven't even posted my favorite corn pudding recipe. Corn pudding is a true Southern delicacy, and one of the great treats of summer. I can have this for supper with fresh sliced tomatoes and a fresh from the garden green veggie and be quite happy. Maybe a little cornbread.
Makes enough to serve 6-8
4 ears corn, husked and stripped of silk
1/3 cup granulated sugar
1 teaspoon salt
1 tablespoon all-purpose flour
2 eggs, beaten
1 cup milk
1 cup heavy cream
3 tablespoons unsalted butter, melted
1/2 teaspoon freshly grated nutmeg If you don't have fresh nutmeg leave it out.
Preheat the oven to 350 degrees F.
Cut the corn from the cob. Put the cut corn into a mixing bowl, sprinkle in the sugar, salt, and flour, and mix well. Mix the beaten eggs, milk, and cream together, and pour while stirring into the corn. Blend in the melted butter and nutmeg, and spoon into a buttered 6-cup casserole. Set the casserole into a pan of hot water, and bake in the preheated oven for 35-40 minutes, until golden brown and just set. Test for doneness by inserting the blade of a knife into the center of the casserole. As soon as it comes out clean, the pudding is done. Don't overcook.