Name: Corn Pudding
Ingredients: 2 cups white corn; 2 large eggs (beaten); 1/2 teaspoon fresh nutmeg (grated); 1/3 cup sugar; 1 teaspoon kosher salt; 2 cups half and half; 3 tablespoons butter

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Corn Pudding

Course: Side Dish

Servings:

Author: Sherry Moman

Ingredients

2 cups white corn
2 large eggs beaten
1/2 teaspoon fresh nutmeg grated
1/3 cup sugar
1 teaspoon kosher salt
2 cups half and half
3 tablespoons butter

Instructions

You will need about 4 ears of fresh sweet white corn. Cut kernels off cobs halfway and then scrape the rest off into the bowl (the pudding texture will be better if done this way). To the corn, add sugar, nutmeg, salt and fresh ground pepper to taste and stir well. In a separate bowl, mix together beaten eggs and half-and half (or milk) and pour this mixture into the corn.
Add the melted butter.
Mix thoroughly and pour into prepared casserole dish.
Place casserole in the center of the oven and bake for 40-45 minutes or until a knife inserted in center comes out clean.