An old fashioned Southern Corn Pudding, fancy enough for holiday dinners and easy enough for weeknight meals!
Servings: 4 to 6 servings
- 2 cups shucked raw corn, save cobs ( or 2 cups canned corn )
- 4 tbsp all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 2 eggs
- 1 cup milk
- 2 tbsp melted butter
- ¼ tsp cayenne pepper
Preheat the oven to 350 degrees.
Toss corn kernels, flour, salt, sugar, and cayenne in one bowl until corn is coated in other ingredients.
Over a measuring cup, run the back side of your knife along each side of the shucked corn cobs to "milk" the corn into the cup. Fill the cup the rest of the way to the 1 cup mark with cow milk.
In a separate bowl, beat the eggs, then add the milk and butter and beat until combined.
Stir the two mixtures together and pour into a greased 1.5 qt baking dish, pie pan, or tart dish.
Bake at 350 degrees for 30 minutes, or until a knife inserted in the center comes out clean.
You can substitute 2 cups of canned corn, and use all cow milk instead of the corn milk.
The recipe, as pictured, has been DOUBLED.