Corn pudding #3

Yield: 8 Servings

Measure Ingredient
2 cups Fresh corn cut from cob (about 6 ears yields 2 cups)
⅓ cup Sugar
1 teaspoon Salt
3 \N Eggs
½ cup Heavy cream
1 cup Milk
3 tablespoons Melted butter
\N \N Fresh grated nutmeg
2 tablespoons Softened butter

Cut corn from cob by holding vertically, cutting down through middle of kernels and then cutting off close to cob. Scrape off corn mix well. In another bowl beat eggs, then beat in cream, milk, and melted butter. Add to corn mixture and combine well. (Can be refrigerated at this point.) To bake, stir once more, pour into buttered 1-½ qt. baking dish and grate nutmeg on top. Set baking dish in square cake pan and place on shelf of 350 F oven. Pour boiling water in cake pan to within 1 inch of top. Bake for 1 hour or until knife comes out clean when inserted in center.


From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .

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