"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Corn Pudding Recipe

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This recipe for Corn Pudding, by , is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bonnie Oatey


9 ears fresh sweet corn OR

2 cans corn

4 large eggs
1/2 cup half & half
1 1/2 teaspoons baking powder
1/3 cup butter or margarine
2 Tablespoons sugar
2 Tablespoons all-purpose flour
1 round, (5.2 oz.) boursin cheese- it's a French garlic and herb cheese (buy it at Trader Joes)
1/8 teaspoon black pepper
1 tablespoon melted butter
green onions, only the chive end, chopped

Cut all the kernels from the ears of corn, and scrape the milk and pulp from the corn until you have about 3 cups. Combine eggs, half and half, and baking powder with a whisk. Melt 1/3 cup butter in a large saucepan over low heat, then add sugar and flour, stirring until smooth. Remove from heat, and gradually add egg mixture; whisk until smooth. Stir in the corn. Pour corn mixture into a greased casserole dish (8 x 8 square, or double the recipe for 9 x 13). Crumble 1/2 of the boursin cheese and fold into casserole. Bake uncovered at 350 degrees for 45 minutes, or until set. It should be firm in the center, like baking a cake:) Drizzle with 1 tablespoon melted butter and sprinkle with pepper. Drizzle the remaining crumbled boursin cheese -and the chopped chive end of green onions, if desired, for color and flavor. Broil for 2 minutes to slightly melt the cheese. ENJOY!!




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