Corn Pudding - 2

Recipe Ingredients

4 cups	250g / 8.8oz	Corn - fresh grated, or nib
1/2 cup	31g / 1.1oz	Flour
2 cups	474ml	Whole milk
8		Eggs - beaten
1 cup	198g / 7oz	Butter - melted
1 1/2 cups	297g / 10oz	Sugar
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Vanilla extract

Recipe Instructions

Freshly grated corn is baked in a sumptuous egg custard. This is always received with accolades. It adds an extra special touch to the Thanksgiving meal, and has become a tradition with our family.

1. Preheat the oven to 350o. Grease a 10x15 inch baking dish. 2. Blend the corn and flour together, and set aside. 3. Whisk together the milk and eggs in a large mixing bowl. Beat in the butter, sugar, salt, and vanilla. Stir in the corn mixture. 4. Pour the custard into the prepared pan. 5. Bake for 45 to 60 minutes until the pudding is set and golden. Cut into squares and serve at once.

8 to 10 portions.

Source:
The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)

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