Sweet Corn Pudding 2 Recipe

  • 9 ears fresh corn, husks removed
  • 4 eggs, beaten (large)
  • 1/2 cup half-and-half
  • 1 1/2 teaspoons baking powder
  • 1/3 cup butter
  • 2 tablespoons Sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter, melted
  • 1/8 teaspoon freshly ground pepper
Preheat oven to 350. Cut tips of corn kernels into large bowl; scrape milk and remaining pulp from cobs (total yield should be around 3-4 cups). Whisk together eggs, half-and-half, and baking powder until well blended. Melt 1/3 cup butter in large saucepan over low heat; add sugar and flour, stirring until smooth. Remove from heat; gradually whisk in egg mixture, whisking constantly until smooth. Stir in corn. Pour corn mixture into a greased 1 to 1 1/2 quart baking dish. Bake for 40-45 minutes or until pudding is set. Drizzle with 1 Tbsp butter; sprinkle with pepper. Increase heat to broil. Broil 5 1/2 inches from heat 2 minutes or until golden. Let stand 5 minutes before serving.
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