CORN PUDDING


The Taste of Country Cooking by Edna Lewis.

A champion of fresh ingredients, Edna Lewis was a major influence on the early revival of farm to table cooking and folks like Alice Waters. I’d say Full Sun Farm, and all the great farms of this region might not be here without her, and the Virginia farm recipes she shares with us.

2 cups of corn, cut from the cob
½ cup sugar
1 tsp. salt
2 eggs, beaten
2 cups whole milk
3 tbsp. melted butter
½ tsp. nutmeg – fresh if possible

Cut the corn from the cobs into a mixing bowl. Don’t get to close to the cob. And scrape the rest off.
In another bowl sprinkle in the sugar and salt, stir well, mix the beaten eggs and milk together, and pour the mixture on the corn.
Add the melted butter and mix thoroughly and spoon the mixture into a well-buttered casserole.
Sprinkle over with the nutmeg
Set the casserole into a pan of hot water and put into a preheated 350 F oven for 35 or 40 minutes or until set. Test by inserting a knife into the center of the pudding. If it comes out clean it is done. The pudding should be golden brown.

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