Corn Pudding

Contributor: Josephine Jackson

• Drawing: Recipe #20.1 Corn Pudding

2 c. corn cut from the cob
1/3 c. sugar
1 tsp. salt
2 eggs, beaten
2 c. rich milk
3 tbsp. melted butter
1/2 tsp. fresh grated nutmeg

Cut the corn from the cob into a mixing bowl by slicing from the top of the ear downward. Don’t go too close to the cob — only cut half the kernel. Scrape off the rest. This gives a better texture to the pudding. Sprinkle in the sugar and salt; stir well. Mix the beaten eggs and milk together and pour the mixture into the corn. Add the melted butter. Mix thoroughly and spoon the mixture into a well-buttered casserole. Sprinkle over with nutmeg. Set the casserole into a pan of hot water and set this into a preheated 350-degree oven for 35 to 40 minutes or until set. Test by inserting a clean knife into the center of the pudding. If it comes out clean, it is done.