Food, Fun and Fabulous 90
yield: 8 servings
8 ears sweet corn
1 Vidalia onion, minced
1 quart half and half
4 eggs, whisked
2 tablespoons butter
2 tablespoons brown sugar
salt and white pepper to taste
nutmeg, dash
Preheat oven to 350 degrees. Shave corn off the
cobb and use the back of the knife to scrape all the
corn milk. Sauté onions in butter until translucent,
add corn and half-and-half, and simmer until tender.
Season with nutmeg, salt, and pepper. Blend in food
processor or blender until smooth and kernels
are no longer whole. Whisk in eggs and pour the
mixture into a 9x13 buttered casserole dish or
ramekins and cover. Place the baking dish into a
larger baking dish and add about 1 inch of water
to the larger pan. Bake for 45 minutes or until set.
Remove cover and bake until crust is golden.
Corn Pudding
Corn pudding goes with everything. It's wonderful with grilled
meats, chicken, or fish. I like to use a sweet corn such as Silver
Queen but bicolor corn works as well. It may be baked in a
buttered casserole dish or in individual ramekins. Be sure to
use a water bath when baking.
