Corn Pudding Recipe
Meg Mattei makes this corn pudding recipe every Thanksgiving in her adorable tree stump pottery dish. The recipe comes from her mother’s good friend, Lee Bailey, with whom she grew up in Bunkie, Louisiana.
Ingredients
2 1/2 cups fresh corn kernels, cut from the cob of 6 large ears
1 cup cream
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon white pepper
3 tablespoons butter, melted
5 eggs, well beaten
3 cups milk
a pinch of nutmeg
1 tablespoon cornstarch
1 tablespoon cold water
Directions
1. Preheat oven to 350 degrees. Butter a 2-quart baking dish and set aside.
2. Place corn and cream in a double boiler. Heat over medium-low for 20 minutes, stirring often to prevent sticking.
3. Remove 2 1/2 cups of corn mixture and set aside to cool. Save any leftovers for another use.
4. Add sugar, salt, pepper, butter, eggs, milk and nutmeg to corn. Dissolve cornstarch in water and add to corn.
5. Pour into baking dish and bake 1 hour or until custard is firm.
