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JLC Cookbook Recipes: Corn Pudding

Corn is a vegetable that just screams SUMMER to me.  While flipping through the Palo Alto Junior League cookbook I found a recipe for Corn Pudding and decided to make it earlier this week.

The ingredients were all on hand, other than a few fresh ears of corn.  The recipe originally served 8-10 people so I quartered it since I only needed a few servings.

From the cookbook … “Does this stir fond memories?  … mid summer … fresh tomatoes … lazy suppers and long, soft evenings?”

Corn Pudding

Ingredients

  • 16 ears fresh corn (about 8 cups cut)
  • 2 tsp flour
  • 2 tsp sugar
  • 1 tsp salt
  • 1 1/3 cups milk
  • 4 eggs, beaten
  • 1 tbsp butter

Serves: 8-10 people
Preparation: 20 minutes
Baking: 1 hour

Instructions

  • Preheat oven to 300 degrees.
  • To ensure a delicate dish, use only fresh raw corn.
  • Thinly slice the corn from the cob with a very sharp knife, taking care not to cut too close to the cob.
  • Scrape the cob with the back of your knife to obtain the best part of all!
  • Combine dry ingredients with milk.
  • Blend in beaten eggs and corn.
  • Lavishly grease a shallow 9×13 inch baking dish with 1 tbsp butter.
  • Pour in corn mixture.
  • Bake 1 hour or until top is set. 

***
The recipe was easy to make and didn’t take much time in the kitchen.  My only suggestion would be to add some hot sauce to your portion if you like things spicy!  The corn pudding tasted just like summer to me… only in the form of a delicious side dish!

What food or special dishes remind you of those hot summer months?

– Jessica