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Enjoy this recipe from Best Church Suppers.
Submitted by: Diana Chaney from Olathe, KS
9 ears sweet corn, husks removed
4 eggs, beaten
1/2 c. half-and-half
1-1/2 t. baking powder
1/3 c. plus 1 T. butter, divided
2 T. sugar
2 T. all-purpose flour
1/8 t. pepper
With a paring knife, cut off corn kernels into a bowl. Scrape remaining pulp and “milk” from cobs; corn should measure 3 to 4 cups total. Set aside. In a separate bowl, whisk together eggs, half-and-half and baking powder. Melt 1/3 cup butter in a large saucepan over low heat. Add sugar and flour; cook and stir until smooth. Remove from heat; gradually add egg mixture, whisking constantly until smooth. Stir in corn. Pour corn mixture into a
greased one to 1-1/2 quart casserole dish. Bake, uncovered, at 350 degrees for 40 to 45 minutes, until set. Melt remaining butter and drizzle over pudding; season with pepper. Place dish 5-1/2 inches from broiler; broil for 2 minutes or until golden. Let stand 5 minutes before serving. Makes 6 to 8 servings. | |
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With a paring knife, cut off corn kernels into a bowl. Scrape remaining pulp and “milk” from cobs; corn should measure 3 to 4 cups total. Set aside. In a separate bowl, whisk together eggs, half-and-half and baking powder. Melt 1/3 cup butter in a large saucepan over low heat. Add sugar and flour; cook and stir until smooth. Remove from heat; gradually add egg mixture, whisking constantly until smooth. Stir in corn. Pour corn mixture into a
greased one to 1-1/2 quart casserole dish. Bake, uncovered, at 350 degrees for 40 to 45 minutes, until set. Melt remaining butter and drizzle over pudding; season with pepper. Place dish 5-1/2 inches from broiler; broil for 2 minutes or until golden. Let stand 5 minutes before serving. Makes 6 to 8 servings. |
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