Corn pudding recipe

Corn Pudding recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101. 4.3144

Ingredients:

8 medium ears corn

1 teaspoon freshly grated nutmeg

4 eggs

4 rounded Tablespoons all purpose flour

4 Tablespoons butter, softened

2 Tablespoons sugar

1-1/2 cups milk

Salt and pepper to taste

Instructions:

My sister, Dorothy Richter, says that this is her family’s traditional holiday recipe, no matter what the holiday may be.– Marguerite Swanson

Preheat oven to 425 degrees. Husk and clean corn well; dry on paper towels. Cut kernels off cob with sharp knife.

Blend all the ingredients to a smooth puree in a blender or food processor. Pour into a buttered casserole dish filled to 3/4-inch below the rim. Place casserole in water bath (bain marie) as you would a custard. Bake for 45 to 50 minutes until top is golden brown or until a knife inserted in the casserole center comes out clean.

Serves:10 to 12