"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Corn Pudding Recipe

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This recipe for Corn Pudding, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jillian Woods
Added: Sunday, October 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 boxes (10 oz. each) frozen corn kernels, thawed
2 tbsp sugar
1 tsp coarse salt
1/2 tsp freshly ground pepper
1-3/4 c half-and-half
3 lg eggs
1 lg egg yolks
1/4 heaping tsp freshly ground nutmeg
2 tbsp all-purpose flour
4 tbsp chopped fresh chives, plus additional whole chives for garnish
8 c assorted salad greens, rinsed and dried

Directions:
Directions:

Preheat oven to 350 degree F. Butter eight 4-ounce ramekins or custard cups or one pie/tart pan.
In a food processor, pulse together corn, sugar, the 1 teaspoon coarse salt and 1/2 teaspoon pepper until corn is coarsely chopped; transfer to a large bowl. Whisk in half-and-half, eggs, egg yolks, nutmeg, flour, and chopped chives. Pour about 1/2 cup mixture into each ramekin. Bake on a large baking sheet in middle of oven until just set, about 20 minutes. Pudding will continue to set as they cool.
Toss salad greens with just enough vinaigrette to coat. Serve pudding warm or at room temperature, garnished with whole chives, with salad on the side.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Make ahead and reheat

 

 

 

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