Creek corn pudding
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Ears fresh corn | |
| 3 | tablespoons | Unbleached flour |
| 3 | Eggs, beaten | |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Ground pepper, opt |
| dash | Ground dried spicebush berries or allspice | |
| 2 | tablespoons | Butter |
| 2 | cups | Milk |
Directions
SPIRIT OF THE HARVEST
With sharp knife slit the rows of kernels down the length of the ears of corn. Use the back of the knife in a downward scraping motion to remove pulp. You should have about 2 cups.
Preheat the oven to 325 deg. F. In a large bowl, combine corn and flour. Beat in eggs and seasonings. In a saucepan, melt butter in milk over medium heat. Whisk hot milk into corn mixture. Pour mixture into a buttered 2-quart bak. dish. Place dish in a pan of hot water and bake 50-60 minutes, until custart has set. Serve as a side dish with meat or as a main course with a salad.
Posted on GEnie Food & Wine RT Aug 15, 1992 by THE-MCGILLS [JOHN__CARRIE]
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes