Desserts
Fresh Corn Pudding
By Yankee Magazine|Feb 23 2003|
This was my grandmother McKinsey’s recipe and we have all loved it for its good flavor and ease in making it.
If you grow your own corn this will be superb!
Yield:
4 hearty servingsIngredients
6 ears fresh corn
1 tablespoons butter, softened
1 teaspoon salt
3-4 eggs, well beaten
1 cup milk
3-4 tablespoons flour
Instructions
Preheat oven to 350 degrees. Grate the 6 ears of corn into a bowl. Add the butter, salt, and eggs. Mix, then add the milk and flour. Mix well. Pour into buttered baking dish and bake at 350 degrees until firm.
If you use 3 eggs, use 4 tablespoons flour
If you use 4 eggs, use 3 tablespoons flour.
(A bit of thrift is always good).
Prepared with perfectly fresh corn, this pudding is so good — it almost made me cry! My advice to anyone making it is don’t mess with it by adding sugar, or cream, or cheese, it’ll just detract from the fresh corny flavor.
This recipe was a delightful improvement over other recipes for corn pudding I’ve used in the past which call for canned creamed corn, sugar, a stick of butter, and cornbread mix. Now that I’ve found this fresh and healthful version, I’ll never go back! The original recipe did not mention a pan size or time for baking. I am not sure how long I baked it, but I used an 8-inch square pan which worked well.
I used An 8×8-inch glass baking dish and baked it for 45-50 minutes.
Never heard of a corn pudding with no sugar! Tasted like corn with a tasteless filling. Also, be careful size of ears. Mine must have been too large because it was more corn than pudding.