Corn Pudding By: Tami A.
My connection to cystic fibrosis is my work at the Boomer Esiason Foundation. This is a favorite recipe that I have borrowed from a book on southern cooking that was given to me as a gift. Corn pudding was one of my favorite foods growing up in the South and this recipe is even better than our family corn pudding that I used to make with my Aunt.
- 4 ears of corn, husked and stripped
- 1/3 c granulated sugar
- 1 tsp salt
- 1 Tbsp all-purpose flour
- 2 eggs, beaten
- 1 c milk
- 1 c heavy cream
- 3 Tbsp unsalted butter, melted
- 1/2 tsp freshly grated nutmeg
- Add All Ingredients
Preheat the oven to 350 degrees.
Cut the corn from the cob, slicing from the top of the ear downward.
Put the cut corn in a mixing bowl, sprinkle in the sugar, salt and flour, and mix well.
Mix together the beaten eggs, milk, and cream and pour while stirring into the corn.
Blend in the melted butter and nutmeg and spoon into a buttered 6 cup casserole dish.
Set the casserole into a pan of hot water and bake in the preheated oven for 35-40 minutes, until golden brown.
Insert a knife into the center of the casserole to test if it is cooked. As soon as knife comes out clean, the pudding is done. Don't overcook.
- Servings: 7
Amount per serving:
- Calories: 320
- Fat: 22 g
- Sodium: 390 mg
- Protein: 6 g
- Calcium: 89 mg
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