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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Corn Pudding Recipe

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This recipe for Corn Pudding is from Enjoy Your Meal - Bon Appetit! - Buon appetito! - Mangia! - Smacznego! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tbsp. unsalted butter
½ c. all-purpose flour
1 ½ tsp. sugar
1 ¾ c. whole milk
4 c. fresh corn – You can use frozen corn – defrost beforehand
3 large eggs
freshly ground pepper
Directions:
Directions:
1. Preheat the oven to 375º. In a medium saucepan, melt 5 tablespoons of the butter. Add the flour, sugar and salt and cook over moderately high heat for 1 minute, whisking constantly. Gradually whisk in the milk and cook over moderately high heat, whisking until the sauce thickens, about 5 minutes.

2. In a large nonstick skillet, melt the remaining 1 tablespoon of butter. Add the corn and cook over moderately high heat until crisp-tender, about 4 minutes.

3. In a medium bowl, beat the eggs. Gradually whisk in the hot white sauce. Add the corn and season with pepper.

4. Lightly grease a 9- inch cast-iron skillet and heat on the stovetop. Pour in the corn mixture and bake for about 30 minutes, or until the pudding is cooked through and golden. Let cool slightly.

Make ahead the corn pudding can be baked earlier in the day and reheated in a 325º oven.

** I used an 9 inch oval casserole dish – worked out great**

 

 

 

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