CORN PUDDING

  • PREP TIME: 15 minutes
  • COOK TIME: 50 minutes
  • YIELDS: 6 servings

Ingredients

  • 1 ½ tablespoons butter
  • 2 tablespoons plain flour
  • 2 cups milk
  • 2 eggs
  • 2 cups fresh sweet corn cut off cob, about 4 ears

When sweet corn is super fresh this dish is at its best. Perfect with roasted or fried chicken, your family will surely go back for seconds.

Instructions

FIRST Preheat oven to 400°F. In a medium saucepan, melt butter over medium heat and stir in flour. Add milk, whisking constantly, and continue cooking until thickened and smooth, about 5 minutes.

NEXT In a medium bowl, beat eggs until frothy and slowly whisk in about 1 cup of hot sauce. Slowly blend egg mixture into remaining milk mixture on stove top and cook about 1 minute, stirring constantly. Remove from heat and stir in corn; do not boil. Season with kosher salt and freshly ground pepper.

LAST Grease a 1 ½ quart baking dish and pour corn mixture into dish. Place dish into a large baking pan and place on middle rack of oven. Pour enough hot water into baking pan to come half way up the sides of the casserole dish. Bake 40 to 45 minutes, uncovered, until it sets like custard.