Corn Pudding

Baked Corn Pudding

 

In the recipe book Flaunting our Finest from Historic Franklin, we have Baked Corn Pudding that looks delicious. I’ve not made this one myself yet, so be forewarned.

 

4 Tablespoons butter

 

2 Tablespoons sugar

 

3 Tablespoons flour

 

2 teaspoons salt

 

2 cups whole milk

 

½ teaspoon pepper

 

4 well beaten eggs

 

2 ½ cups fresh corn, right off the cob with juices

 

Melt butter, add flour, mixing well. Add milk gradually and bring to a boil, stirring constantly.

 

Add corn, sugar, salt, and pepper. Remove from heat, add eggs and pour into a greased 3 quart casserole dish.

 

Bake at 350 degrees until firm, about 45 minutes.

 

Yield: 12 servings.

 

Variations: Add ¼ cup diced onion and ¼ cup green bell pepper.