Corn Pudding
1/4 cup butter
1 3/4 cups milk, heated
1/4 cup flour
3 cups corn kernels scraped from cobs; half whole half chopped
1/2 tsp salt
3 eggs, beaten until frothy
2 tbls sugar
2 tsp nutmeg
Melt butter in saucepan. Stir in flour, salt, nutmeg & sugar. Cook until bubbly. Slowly add milk and cook until thick. Temper eggs and stir them in.
Pour into well buttered 2 quart casserole and bake in a water bath at 350F for 45 minutes.
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