Corn Pudding

* Exported from MasterCook Mac *

Corn Pudding

Recipe By : Twenty-One Federal/modified by tpogue@idsonline.com
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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12 large ear of corn -- fresh
1 1/2 cups heavy cream
1 teaspoon sugar
2 tablespoons flour
1 whole egg
1 egg yolk
2 tablespoons butter
dash salt

1. Shuck the corn and scrape 6 of the ears using a knife. Transfer the whole
kernels to a small saucepan. Add a cup of cream or a bit more if necessary, to
submerge them. Blend in the sugar and salt to taste. Bring to a boil, reduce
the heat and cook until the cream is slightly thickened, about five minutes.
Drain the corn, reserving the cream and set both aside.

2. Using a four sided hand grater, scrape the kernels off the remaining ears
of corn into a large mixing bowl. Add the flour, whole egg and egg yolk and
whisk until foamy. Fold in the reserved corn kernels. Blend in the reserved
cream.

3. Lightly butter an 8 x 8 inch glass baking dish. Pour in the corn mixture.
Cut the two tablespoons of butter into small bits and dot the top of the
pudding with it. Place the pan on the center rack of the oven and bake 30
minutes, or until just set. Transfer to a rack to cool slightly before
serving.

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Per serving: 358 Calories; 29g Fat (68% calories from fat); 6g Protein; 24g
Carbohydrate; 157mg Cholesterol; 86mg Sodium