Corn Pudding

Webster's New World Dictionary of Culinary Arts defines pudding as "A soft, creamy cooked dessert made with eggs, milk, sugar and flavorings and thickened with flour or another starch." Aside from the dessert part, this describes the corn pudding recipe in The Williamsburg Cookbook. They have it as the first recipe in their vegetables chapter.

I've been thinking of making this ever since I found a can of corn in the pantry. It works equally well with frozen corn, but cook the corn and let it cool slightly before adding to the mix.

I am going through a lot of eggs lately. This pudding is really rich for a side dish. It's more like corn soufflé, and can easily be a vegetarian main course. Think of it as a crustless quiche.

3 eggs

*2 C whole kernel corn, well drained

1-1/2 Tb sugar

1/2 tsp salt

1 C dry bread crumbs

2 Tb butter, melted

2 C milk

1/2 C light cream

1. Preheat oven to 350º and grease (or butter) a 1-1/2 quart casserole.

2. Beat the eggs until they are light and fluffy.

3. Stir in the corn, sugar, salt, bread crumbs, and butter.

4. Add the milk and cream and mix well.

5. Pour into the prepared casserole and place the dish in a pan of boiling water (like you would for a custard dessert).

6. Bake for 50 to 60 minutes, or until the custard is set.

Serves 6

Difficulty rating  :)