CORN PUDDING
6 servings
For a lighter, fluffier texture, you may separate the eggs and beat the whites until stiff but not dry. Add the yolks to the pudding base and gently fold in the whites just before turning it into the baking dish. The addition of vanilla was inspired by our friend Maggie Green.
Preheat the oven to 350°F. Butter an 8-inch square baking pan or 1 ½-quart baking dish.
Mix together in a large bowl:
- 2 cups fresh, frozen, or drained canned corn kernels
- ¾ cup milk or half-and-half
- 2 large eggs, well beaten
- 2 tablespoons butter, melted
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- (1 teaspoon vanilla)
Pour into the prepared baking dish. Bake until the center is set, about 1 hour.