CORN PUDDING
This classic Corn Pudding recipe offers a comforting and satisfying side dish, perfect for any occasion. The creamy texture and sweet corn flavor are enhanced by the richness of butter and eggs, creating a delightful balance of flavors. This simple dish is baked to golden perfection, making it a wonderful accompaniment to any meal, from a casual weeknight dinner to a holiday feast.
Ingredients
- Fresh corn kernels (from about 6 ears) (Quantity estimated (not specified in original recipe))
- 2 cups Whole milk
- 1/2 cup Butter
- 3 large Eggs
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon White pepper (Quantity estimated (not specified in original recipe))
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Instructions
- 1Carefully scrape the kernels from 6 ears of fresh corn using a knife, cutting through each row in the middle. This should yield approximately 3-4 cups of corn kernels.
- 2In a large bowl, whisk together the milk, melted butter, corn kernels, salt, and white pepper. In a separate bowl, separate the eggs, beating the yolks into the milk and corn mixture. In another bowl, beat the egg whites until stiff peaks form.
- 3Gently fold the beaten egg whites into the corn mixture. Pour the mixture into a greased baking dish. Bake in a preheated oven at 350°F (175°C) for 1 hour and 30 minutes, or until the pudding is set and golden brown.
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