Fiscal Responsibility

Corn Pudding

2 1/2 Cups fresh corn kernels (about 8 ears), or good quality frozen corn (thawed)
1 1/2 Cups half & half
1/2 Cup heavy whipping cream
2 TB butter, melted
3 eggs, well beaten
1/4 Cup unsifted all-purpose flour
1 tsp. salt
1 TB sugar
1/8 tsp. ground nutmeg
1/8 tsp. white pepper

Preheat oven to 325°. Grease a 1 1/2 qt. casserole dish. If you're using fresh corn, score the kernels with a fork before cutting them from the cob. If you're using frozen corn, put the corn in your blender or food processor and pulse 3-4 times to break up some of the kernels and release the starch. Set aside. In a large bowl, combine the half & half, cream, butter, eggs, flour, salt, sugar and spices. Whisk or mix with a hand mixer until all the ingredients are well combined. Add the corn kernels and stir until the corn is well distributed throughout. Pour the mixture into the casserole dish. Place on the center rack in the oven and bake, uncovered, approximately 65-70 minutes or until the pudding is set and the top is nicely browned. Note: this can be made with 2 Cups of 2% milk instead of the half & half and cream, but you will need to increase the cooking time to 1 hour and 20 minutes.

Prep. time: 15 minutes
Cooking time: 65-70 minutes
Serves: 8

Article:
Harry Zeeve: Page 1 - Page 2 - Page 3
David Walker: Page 1 - Page 2
Alison Acosta Fraser: Page 1 - Page 2 - Page 3
Belle Sawhill: Page 1 - Page 2 - Page 3
Chris Swann: Page 1 - Page 2 - Page 3
Carl Tannenbaum: Page 1 - Page 2 - Page 3

vol3 issue2, 2008

Fiscal Responsibility

Corn Pudding