CORN PUDDING

Corn Pudding image

Provided by Molly O'Neill

Time 1h

Yield Four servings

Number Of Ingredients 9

Ingredients

4 ears fresh corn, shucked
2 large eggs
1/4 cup sugar
4 tablespoons unsalted butter, melted
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 cups milk
1/2 cup half-and-half

Steps:

Preheat oven to 350 degrees. Using a sharp knife, cut the surface of the kernels from the cob. Using the back edge of the knife, scrape the remaining corn from the cob. Combine all the corn, eggs, sugar, 2 1/2 tablespoons butter, 1/4 teaspoon nutmeg, salt, vanilla extract, milk and half-and-half in a large mixing bowl. Beat until smooth.
Brush the inside of a casserole with the remaining butter. Add the pudding. Sprinkle remaining nutmeg over the top. Place the casserole in a large pan of hot water. Bake until set, about 35 to 40 minutes.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 21 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 382 milligrams, Sugar 23 grams, TransFat 0 grams

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