Corn Pudding is an authentic southern United States side dish. It is a wonderful dish that goes well with baked chicken, turkey, ham. It's an easy to prepare dish for Thanksgiving Day and Christmas Eve dinner. The first Thanksgiving Day I made this recipe, my husband went crazy with this dish . He liked it so much that it soon became a tradition to prepare corn pudding for family holidays and in Barbecues at our home. This recipe now belongs to our long list of favorites. If you haven't already try it do so, you'll love it too!
5 to 7 fresh corn cobs or 2 cans of corn (850 g )
⅓ cup sugar (65 g)
1 teaspoon salt or to taste
2 eggs 1 cup milk (120 g)
1 cup half- and-half or cream (237 ml)
3 tablespoons melted unsalted butter (43 g)
½ teaspoon freshly grated nutmeg
1 tablespoon cornstarch if you want it thicker (optional, I do not use )
1. Grease a baking Pyrex 8 × 1 ½ . Pre - heat the oven to 350°F (175°C) .
2. Cut the cob from the top down. Just cut in half corn grain , and scrape the remaining corn . If you prefer, you can use canned corn . Need 2 cans of corn.
3. In a large bowl , combine the corn, sprinkle with sugar and salt. Add the 2 eggs lightly beaten , milk , cream and butter and mix.
4. Turn the mixture into the pyrex where you bake. Sprinkle freshly grated nutmeg. Place the pan in a water bath and bake at 350 ° F (175°C) for 45-50 minutes or until knife inserted in center comes out clean. It will be like a gel or custard (will be a buttery soft -set gel) with a touch sweet but delicious.
Teach your children right from wrong, and when they are grown they will still do right. - Proverbs 22:6