Creek corn pudding

Yield: 6 Servings

Measure 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

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

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