Early Summer Fresh Corn Pudding
Preheat the oven to 350 degrees. Cut the corn from the cob and scrape the cob well to extract the milk. You should have 2 cups of corn.
In a large bowl, mix the eggs, cream, and milk. Add the salt, sugar, and corn.
Pour the mixture into a buttered shallow casserole or heatproof glass dish. Place in a shallow pan of warm water and bake until a knife inserted in the center comes out clean, about one hour.
Cooks note: For me the story of the burnt page is more important then the corn pudding recipe on it Although this is a good recipe it is quite common with many variations. For example this recipe can be made into a main course with the additions of either chicken, or oysters. A variety of herbs and spices can be added, basil and nutmeg being my favorites, not necessarily together. Other welcome additions are onions, scallions, red or green bell pepper or turn up the heat with any number of hot chillies. This is a dish that will make you famous at any pot luck affair.
Related Tags: corn pudding, great food without fuss, frances mccullough, barbara witt