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Name: Creamed Corn Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 1/2 cups fresh corn cut from the cob; 1 cup light cream or evaporated skimmed milk; 1 tablespoon sugar; 1 1/2 teaspoon salt; 1/4 teaspoon White pepper; 3 tablespoons butter melted; 5 eggs well beaten; 3 cups milk; 1 tablespoon Cornstarch; 1 tablespoon cold water

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INGREDIENTS

2 1/2 cups fresh corn ; cut from the cob
1 cup light cream or evaporated skimmed milk
1 tablespoon sugar
1 1/2 teaspoon salt
1/4 teaspoon White pepper
3 tablespoons butter ; melted
5 eggs ; well beaten
3 cups milk
1 tablespoon Cornstarch
1 tablespoon cold water

INSTRUCTIONS

Preheat oven to 350 degrees. Generously butter a shallow 2 quart baking dish.

Cut corn from the cob and scrape out the juice, using the back of the skiff blade. You should have about 2 1/2 cups pulp and juice. Place this in the top of a double boiler along with the cook for 10 to 20 min to reduce slightly. Stir often to prevent sticking. This should produce a thickened creamy mixture. If it starts to dry out, add more cream, or if it is too liquid, cook a little longer.

Measure out 2 1/2 cups of this corn mixture to use in the custard. If you don't have quite enough tablespoons of cream. This may be set acidness for 30 min or so if your timing is off. It should cool down a bit before you use it anyway.

Combine corn mixture with the sugar, salt, pepper, butter, eggs, and milk. Dissolve cornstarch in the water and add. Pouring the prepared baking dish and bake for about 1 hour or until custard is firm.

Serves 6 to 8

NOTES

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Creamed Corn Pudding

2 1/2 cups fresh corn cut from the cob
1 cup light cream or evaporated skimmed milk
1 tablespoon sugar
1 1/2 teaspoon salt
1/4 teaspoon White pepper
3 tablespoons butter melted
5 eggs well beaten
3 cups milk
1 tablespoon Cornstarch
1 tablespoon cold water

Preheat oven to 350 degrees. Generously butter a shallow 2 quart baking dish. 
Cut corn from the cob and scrape out the juice, using the back of the skiff blade. You should have about 2 1/2 cups pulp and juice. Place this in the top of a double boiler along with the cook for 10 to 20 min to reduce slightly. Stir often to prevent sticking. This should produce a thickened creamy mixture. If it starts to dry out, add more cream, or if it is too liquid, cook a little longer.
Measure out 2 1/2 cups of this corn mixture to use in the custard. If you don't have quite enough tablespoons of cream. This may be set acidness for 30 min or so if your timing is off. It should cool down a bit before you use it anyway.
Combine corn mixture with the sugar, salt, pepper, butter, eggs, and milk. Dissolve cornstarch in the water and add. Pouring the prepared baking dish and bake for about 1 hour or until custard is firm. 
Serves 6 to 8

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Creamed Corn Pudding
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Nutrition

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Serving Size: 1 Serving (1964g)
Recipe Makes: 1 Servings

Calories: 3043
Calories from Fat: 809 (27%)

Amt Per Serving		% DV

	Total Fat 89.9g	120 %
	Saturated Fat 42.4g	212 %
	Monounsaturated Fat 23.4g
	Polyunsanturated Fat 15g
Cholesterol 188mg		58 %
Sodium 4861.7mg		168 %
Potassium 3580.6mg		94 %
Total Carbohydrate 481.8g		142 %
	Dietary Fiber 41.1g	164 %
	Sugars, other 440.7g
Protein 96.7g		138 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3043

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