Monday, November 24, 2008

Kentucky Corn Pudding - with recipe

If any of you remember my post from last year where I experienced my first fried green tomatoes, you might also remember my first corn pudding. (I took a really bad picture of it - shown below.) Still, the taste was amazing.So, I thought I would try to replicate it. It was a bit like a custard, a tad soufflé. I tried this Beaumont's Inn's Famous Corn Pudding Recipe and it was 95% of what I remembered. I'm sure it's no coincidence that the Beaumont Inn is in Kentucky.

(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.

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.

It was very good. Custardy, sweet corny goodness.
Enjoy! Pin It

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