Corn Pudding

Name: Corn Pudding
Total time: 1 h
Yield: Four servings
Cuisine: southern
Ingredients: 4 ears fresh corn, shucked; 2 large eggs; 1/4 cup sugar; 4 tablespoons unsalted butter, melted; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon salt; 1/2 teaspoon vanilla extract; 1 cups milk; 1/2 cup half-and-half

By Molly O'Neill

Total Time: About 1 hour
Rating: 4(52)
Comments: Read comments

Featured in: FOOD; Southern Thanksgiving

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Ingredients

Yield:Four servings

4ears fresh corn, shucked
2large eggs
¼cup sugar
4tablespoons unsalted butter, melted
½teaspoon freshly grated nutmeg
½teaspoon salt
½teaspoon vanilla extract
1cups milk
½cup half-and-half

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 350 degrees. Using a sharp knife, cut the surface of the kernels from the cob. Using the back edge of the knife, scrape the remaining corn from the cob. Combine all the corn, eggs, sugar, 2½ tablespoons butter, ¼ teaspoon nutmeg, salt, vanilla extract, milk and half-and-half in a large mixing bowl. Beat until smooth.
Step 2
Brush the inside of a casserole with the remaining butter. Add the pudding. Sprinkle remaining nutmeg over the top. Place the casserole in a large pan of hot water. Bake until set, about 35 to 40 minutes.