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CREAMED CORN PUDDING From Lee Bailey’s Country Weekends Recipe

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This recipe for CREAMED CORN PUDDING From Lee Bailey’s Country Weekends is from The "WillBerry" Family Cookbook, 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!


Category:
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Ingredients:  
Ingredients:  
2 ½ cups fresh corn, cut from the cob (this can take between 6 and 8 ears of corn)
1 cup light cream or evaporated skim milk
1 tablespoon sugar
1½ tsp. salt
¼ tsp. white pepper
3 tbsp. butter, melted
5 eggs, well beaten
3 cups milk
1 tablespoon cornstarch
1 tablespoon cold water

Directions:
Directions:
Generously butter a shallow two-quart baking dish.
Cut: from the cob and scrape out the juice from the cob, using the back of the knife blade. You need about 2 ½ cups pulp and juice. Place this in the top of a double boiler along with the light cream or evaporated milk. Slowly cook for 10 to 20 minutes to reduce it slightly. Stir often to prevent sticking. This should produce a thickened creamy mixture. If it starts to dry out, add more cream, or if it is too liquid, cook a little longer.
Measure out 2½ cups of the corn mixture to use in the custard. If you don’t have quite enough to make the measure, stir in a few more tbsp. of cream. Set aside for 30 minutes or so. It needs to cool down before you use it.
Combine corn mixture with the sugar, salt, pepper, butter, eggs, and milk. Dissolve the cornstarch in the water and add to the mixture. Pour into the prepared baking dish and bake at 350° for about 1 hour or until the custard is firm.

 

 

 

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