Recipe Collection |  Share a Recipe 

Submitted by: Diana Chaney from Olathe, KS
Originally shared on the web 07/08/2020

9 ears corn
4 eggs, beaten
1⁄2 c. half-and-half
1-1⁄2 t. baking powder
1⁄3 c. butter
2 T. sugar
2 T. all-purpose flour
1 T. butter, melted
1⁄8 t. pepper

Remove and discard husks and silks from corn. Cut off tips of corn kernels into a bowl; scrape milk and remaining pulp from cob with a paring knife to measure 3 to 4 cups total. Set corn aside. Combine eggs, half-and-half and baking powder, stirring well with a wire whisk. Melt 1⁄3 cup butter in a large saucepan over low heat; add sugar and flour, stirring until smooth. Remove from heat; gradually add egg mixture, whisking constantly until smooth. Stir in corn. Pour corn mixture into a greased one- or 1-1⁄2-quart casserole dish. Bake, uncovered, at 350 degrees for 40 to 45 minutes or until pudding is set. Drizzle with melted butter; sprinkle with pepper. Broil 5-1⁄2 inches from heat 2 minutes or until golden. Let stand 5 minutes before serving. Serves 6 to 8.