I have found that even guests with the most sophisticated palate, love this corn pudding. During the summer I freeze just enough corn for several puddings, so I reserve this dish for very special occasions. It is simple to make, with just a few ingredients, but it satisfies every time. I realize that most of us don’t have home preserved corn in the freezer, but do use a good quality frozen corn for this dish.
This recipe is from the Mennonite Community Cookbook, which is out of print.
CORN PUDDING
Ingredients:
- 2 cups corn
- 2 eggs, lightly beaten
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon sugar
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup milk
Preheat oven to 350 degrees. Melt butter in a medium sauce pan and add the flour. Cook this mixture for several minutes until foamy. Add the milk gradually and then the corn, salt, pepper, and sugar. Bring to a simmer. Remove from the heat and add the eggs; pour into a greased baking dish and bake at 350 degrees for 35 minutes or until the corn it puffed up and slightly firmed up.
This recipe was developed for home preserved corn. If you would like to add an additional quick step for more creaminess, place half the corn in a food processor or blender and puree.