Corn Pudding

I adapted this old family recipe to make it a little less fat-filled. I enjoy making it at the beginning of fall when corn is abundant and I'm starting to get the itch to cook again.

Ingredients:
4 tablespoons sweet butter
4 cups freshly shucked corn kernels (about 4 or 5 ears)
6 eggs
1 cup milk
3/4 cup heavy cream
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon finely ground white pepper
1 tablespoon sugar

Directions:
1. Preheat the oven to 350 degrees. Use 1 tablepsoon of the butter to lavishly grease a 2 1/2-inch deep, 10-inch round baking dish and set aside.

2. Place 2 cups of corn kernels in the bowl of a food processor along with the eggs, cream, milk, flour, salt, pepper and process about 5 seconds. Then pulse 3 times. Transfer to a bowl, fold in the remaining corn kernels and pour the pudding into the baking dish.

3. Place the baking dish in a roasting pan and add very hot water to the roasting pan, about 1 1/2 inches deep. Dot the top of the pudding with the remaining butter, place in the oven and bake for 1 hour, or until the pudding is firm, but still quivering.

Preparation time: About 30 minutes

8 servings

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Recipe submitted by: Chef Cyndi - Soul Rox - Jewelry to Nourish the Soul http://Soulrox.com