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Creamy Corn Pudding Recipe

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

Contributor:  
Contributor:  
David Stocks
Added: Saturday, March 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 med size fresh corn - cut kernels and save liquid
3 T unsalted butter
2/3 cup heavy cream
1.5 tsp salt
1 tsp sugar
1 1/3 cup milk
1/4 tsp ground cayenne
4 Lg eggs beaten lightly
t Tbs cornstarch

Directions:
Directions:
Preheat over to 350
Cut kernels from cob and scrape to get milk. should have about 2.5 cups kernels and milk. With remaining whole earn grate over course side of a grater. Add to others.

Place rack in middle of oven. Place large roasting pan or dish on rack. Bring 2 QED water to boil in saucepan.

Butter a 8 inch dish

Heat large heavy skillet over medium heat until hot (2min) add butter, when foam subsides add corn and grated corn. Cook stirring occ.until spoon leaves a trail when pan is scraped

Pour hot corn mixture into bowl. Add cream. Whisk in eggs and cornstarch. Pour into buttered dish.

Set disk in roasting pan, fill outer pan with boiling water to reach halfway in inner pan

Bake until center giggles slightly when shaken and pudding browned slightly in spots (20-25 min)

Remove cool 10 minutes then serve

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Cooks Illustrated 2000

 

 

 

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