Yield: 1 Servings
|2 cups||Raw corn cut from the cobs (up to 3)|
|2 cups||Light cream|
|1 tablespoon||Butter; melted|
|½ teaspoon||Sage (fresh; when available)|
Beat the eggs with the cream, just enough to blend. Add the corn, butter, sugar, sage, salt and pepper. Pour mixture into a buttered 2-qt. baking dish. Place dish in a pan of water and bake 1 hour in a 350 degree F oven, or until knife plunged into centre comes out clean.
NOTES : Green corn is what the old folks called fresh corn. The pudding is a real company dish, as they used to say, and how right they were.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 27, 1997