Southern Corn Pudding
- 5 eggs
- 1/3 cup butter, melted
- 1/4 cup white sugar
- 1/2 cup milk
- 4 tablespoons cornstarch
- 2 teaspoons unsalted butter
- 6 ears fresh corn, husks and silk removed
- 6 large eggs
- 2 cups heavy cream
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper, optional
- 1/3 cup grated yellow onion
Preheat the oven to 350 degrees F. Butter a 2-quart souffle dish with the butter and set aside.
In a large bowl, whisk together the eggs, cream, milk, pepper, salt, nutmeg and cayenne. One at a time, hold the corn in 1 hand and stand it on end so that it is perpendicular to the cutting board.
Hold a large chef's knife in the other hand and with a downward motion, cut the kernels from the cob. Turn the cob with every cut so that you get all of the kernels. Scrape the corn cobs with the back side of your chef's knife-this will release more of the milk from the cob. Add any accumulated juices to the cut kernels. Discard the cobs.
Add the corn kernels and onions to the egg mixture, stirring well to combine. Pour into the prepared baking dish. Bake until firm in the center and golden brown on top, about 1 hour and 30 minutes to 1 hour and 40 minutes. Remove from the oven and let sit for 10 minutes before serving. Serve hot. Enjoy...
This is several recipes combined...one from Emeril Legasse...I liked it better, a little more plain. This is a great comfort side dish anytime, any season...