Kentucky Corn Pudding (with Recipe) & 31 Days To a More Organized Life!

Today we're having a tasty re-run - since I'm busy preparing for the next 31 days.

Why? We're participating in the 31 Days Series (which runs each day in October) and our topic...is
"Tasks that take 31 Minutes or less to make your life...just a little bit easier!"

I'm finding that as my days get busier I have to break things into tiny tasks. And, that's exactly what we'll be focusing on!

Since it's autumn, I'm in the mood for hearty and rustic dishes.
This one is a favorite of mine. Try it!
Maybe it will be a favorite of yours, too!
And, let us know what you think in the comments below!

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If any of you remember my post from a while back 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.) It tasted 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.

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.

It was very good. Custardy, sweet corny goodness. Let us know what you think!
Enjoy!

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