CORN PUDDING

Ms. Alberta’s Corn Pudding

Natchez, Mississippi

12 to 13 ears fresh corn, husks removed, that’s about 6 cups of fresh, frozen or canned versions.

1/4 cup sugar

3 Tbsp flour

2 tsp. Baking powder

1 1/4 t.p. Salt

6 eggs

2 cups cream

1/4 cup melted butter

Preheat oven to 350 degrees. Cut kernels from cobs into a large bowl to equal about 6 cups. Scrape milk and remaining pulp from cobs, discard cobs.

Combine sugar, flour, baking powder and salt. Whisk together eggs, whipping cream and sugar mixture. Whisking until smooth. Stir in corn. Pour mixture into lightly greased 13 x 9-inch baking dish.

Bake at 350 degrees for 40 to 45 minutes or until set. Let stand 5 minutes before serving.

9 Servings