Corn Pudding

Addy’s Cookbook, p. 18

Butter to grease casserole dish

3 eggs

2  cups corn

¼ cup flour

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons butter

1 cup milk

1 cup cream

Fill a baking pan with an inch of water and set it in the oven. Preheat the oven to 325F.

Grease a casserole dish with butter. Set it aside.

Crack the eggs into a mixing bowl. Beat them with a fork or wire whisk until bubbles form on top.

If you are using fresh corn, cut it from the cob. If you are using frozen corn, run the bag under cold water to separate the kernels.

I did not know about this trick. It's AWESOME.

Stir the corn into the eggs. Sprinkle the flour, salt, and pepper over the eggs and corn. Then mix them in.

Zoom in close enough, and you can film a Star Trek away team scene on this stuff.

Melt 2 tablespoons of butter in a saucepan over low heat.

Add the melted butter, milk, and cream to the corn mixture. Stir.

And then it looks like breakfast cereal gone terribly, terribly wrong.

Pour the corn mixture into the greased casserole dish.

Put the casserole dish into the baking dish of water in the oven.

Bake the corn pudding for 1 hour and 15 minutes, or until a knife inserted into the center comes out clean.

Remove the casserole dish from the oven. Set the corn pudding on a trivet at the table and serve it warm.

And THEN it looks like food gone terribly RIGHT!

A solid side dish, and not a bad little meal by itself. 

My Rating: 4/5 "I expected this to be boring. I was even writing reviews in my head about how boring it was before I actually tasted it. But it turns out that the cream flavors the whole thing nicely, and it's fluffy and happy instead of thick and stagnant. Good call, Southern food."