

(Oh, and I added some nutmeg.)
Kentucky Corn Pudding - from the Beaumont Inn
2 cups white whole kernel corn, or fresh corn cut off the cob
4 eggs
8 level tablespoons flour
1 quart milk
4 rounded teaspoons sugar
4 tablespoons butter, melted
1 teaspoon salt
(I added 1/8 t. nutmeg)
In a large bowl, stir the flour, salt, nutmeg, sugar and butter into the corn. In a separate large bowl, beat the eggs well and add the milk. Add the egg/milk mixture to the corn mixture and stir. Pour into a Pyrex dish. Bake at 450 for about 40-45 minutes.
Important:
Stir vigorously with a long fork three times (approximately 10 minutes apart) while baking - disturbing the top as little as possible.
Sadly, my camera focused on the gryos burger in the back, but you can at least get a feel for my finished product.

Enjoy!

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