Scorched Corn Pudding

(from Lucianolinda’s recipe box)

For an attractive presentation, line the casserole with cornhusks, tips rising above the rim. Select enough dry husks(sold in 1lb. pkg.) to line the casserole. Discard silks, cover husks with boiling water, and let stand about 30 minutes to soften. Drain and pat dry.

Source: Better Homes and Gardens

Serves 12 people

Categories: Pudding- custard- flan

Ingredients

  • 3 pkg. (10 oz. each, 7 cups total) frozen corn kernels
  • 3 Tbsp. butter
  • 1/4 cup all-purpose flour
  • 2 1/4 cups milk
  • 5 tsp. sugar
  • 1/4 tsp. pepper
  • 1/4 tsp. cayenne
  • Salt
  • 3 large eggs

Directions

  1. In a 12 to 14 inch nonstick frying pan on high heat, stir corn frequently until about 1/4 of the kernels are tinged with brown, about 15 minutes.
  2. Add butter, when melted, stir in flour. Remove from heat and stir in milk, sugar, pepper, cayenne and salt to taste. In a small bowl, beat eggs to blend, then stir into corn mixture. If made ahead, cover and chill up until next day.
  3. pour pudding into a buttered shallow 2 1/2 quart casserole (if desired, line with cornhusks). Bake, uncovered, in a 350 degree oven until center feels firm when lightly pressed, about 40 minutes, 50 minutes if chilled.

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