Beaumont Inn's Corn Pudding
2 cups fresh white Corn Kernels
1/2 cup all-purpose Flour
1 tsp. Salt
4 tsp. Sugar
4 Tablespoons Butter, melted
4 large Eggs
4 cups Milk
1. Heat oven to 450 degrees. In a bowl, combine corn, salt,
sugar,and butter. In a separate bowl, lightly whisk eggs, then add milk.
Whisk again until
just blended.
2. Transfer corn to a shallow 2-quart casserole, spreading
evenly. Pour egg mixture over it. Bake 10 minutes, then gently stir
bottom with a long
handled serving fork, disturbing the surface as little as possible.
3. Reduce oven setting to 350 degrees and bake for 10 minutes.
Again stir the bottom of dish. Bake 10 minutes more and stir for a third
time. Bake
again until surface is lightly browned and center is firm, 15 to 20
minutes. Remove from ovenand allow dish to set for 5 to 10 minutes.
Serve hot.
Yield: 6 to 8 servings
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2 cups fresh white Corn Kernels
1/2 cup all-purpose Flour
1 tsp. Salt
4 tsp. Sugar
4 Tablespoons Butter, melted
4 large Eggs
4 cups Milk
1. Heat oven to 450 degrees. In a bowl, combine corn, salt,
sugar,and butter. In a separate bowl, lightly whisk eggs, then add milk.
Whisk again until
just blended.
2. Transfer corn to a shallow 2-quart casserole, spreading
evenly. Pour egg mixture over it. Bake 10 minutes, then gently stir
bottom with a long
handled serving fork, disturbing the surface as little as possible.
3. Reduce oven setting to 350 degrees and bake for 10 minutes.
Again stir the bottom of dish. Bake 10 minutes more and stir for a third
time. Bake
again until surface is lightly browned and center is firm, 15 to 20
minutes. Remove from ovenand allow dish to set for 5 to 10 minutes.
Serve hot.
Yield: 6 to 8 servings
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