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Nancy's Corn Pudding
2 1/2 cups fresh corn (5 or 6 ears) grated from the cob or 1 (17-ounce) can cream style corn
1 1/2 cups scalded milk
1 tablespoon sugar
2 1/2 tablespoons flour
2 1/2 tablespoons butter
3 eggs, separated
Salt and freshly ground pepper, to taste
Preheat oven to 375 degrees.
Combine corn with scalded milk (milk heated until a film forms), sugar, flour and butter. Stir in egg yolks and salt and pepper. Beat egg whites until stiff and fold in. Pour into a buttered one-quart, shallow baking dish. Place dish in a pan of simmering water and bake until firm, about 25 minutes. Serves 6.
Thursday, June 29, 2000
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