My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, August 4, 2012

Corn Pudding

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
print recipe

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.

1 comment:

  1. i love corn pudding. our local corn is awful because of the drought. no corn this year unless someone brings some out from somewhere else.


Note: Only a member of this blog may post a comment.