Corn Pudding
We have an abundance of eggs right now. The hens are laying quite a few eggs each day which inspires me to make some family favorites that use up my over-abundance of eggs. Here is what is in the oven this morning for tonight's meal.
New England Corn PuddingFrom The Governors Inn Ludlow VT
2 cups whole kernel corn
8 tbsp flour
8 tbsp sugar
4 whole eggs
1 tsp salt
1 qt whole milk
4 tbsp sweet, unsalted butter, melted
Stir the flour, salt, sugar, and the melted butter into the corn. Beat the eggs slightly and combine with the milk. Combine the milk and corn mixtures and pour into a 2 qt baking dish that has been sprayed with PAM. Bake in a 450 degree oven for 45 minutes, until nicely browned.
*IMPORTANT* stir with a long pronged fork, breaking the surface as little as possible 3 times during the baking.
Comments
When we have extra eggs, we like to have quiche, or egg pie as Steve likes to call it.
I put up a couple of recipes today, too!