CORN PUDDING
from Georgia Dent
Ingredients:
6-8 ears of corn *
1 cup cream *
1 tsp salt
3 tbsp butter, melted *
3 cups milk *
1 tbsp cold water
1 tbsp sugar
1 tsp white pepper
5 large eggs, well beaten *
1 tbsp cornstarch
Directions:
Preheat oven to 350 degrees. Generously butter a shallow 2 quart dish. Cut corn from the cob and scrape out the juice using the back of a knife blade. You should have about 2 cups of corn kernels and juice. Place this in the top of a double boiler with the cream. Slowly cook over medium heat for 10-20 minutes to reduce it slightly, stirring often to prevent sticking. This should produce a thick, creamy mixture. If it starts to dry out, add more cream. If it is too liquid, cook a little longer. You should end up with 2 cups. Allow to cool a bit.
Combine corn mixture with the sugar, salt, pepper, butter, eggs and milk. Dissolve cornstarch in the water and add. Pour into the prepared baking dish and bake 1 hour or until custard is firm.
Serves 6-8
* Ingredient can be found in the farmers' market.
