"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Oatey

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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