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Corn Pudding

From the book The Victory Garden Cookbook by Marian Morash

Serves

4 to 6

Introduction

This pudding has a rich corn essence, almost candylike in its sweetness.

Ingredients

	2	cups scraped corn (see Note, below)
	1	Tbsp. flour
	1	tsp. sugar (unless corn is just picked)
	⅔	cup heavy cream
	~	Salt and freshly ground pepper
	1	Tbsp. butter

Steps

Preheat the oven to 325 degrees.
Thoroughly combine the corn, flour, sugar (if needed), cream, and seasonings. Pour into a buttered 4-to-6 cup baking dish. Dot with 1 tablespoon butter.
Bake for 50 to 60 minutes.

Notes

Culinate editor’s note: For scraping the fresh kernels off the cob, we used Lee's Original Corn Cutter and Creamer, which worked well to extract the corn milk as well as the kernels.

This content is from the book The Victory Garden Cookbook by Marian Morash.

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