Wednesday, Sep 28, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Corn Pudding

8 tablespoons unsalted butter,

melted

1/4 cup sugar

3 tablespoons all-purpose flour

1/2 cup evaporated milk

2 large eggs,

beaten

1 1/2 teaspoons baking powder

2 10-ounce boxes frozen white corn, thawed, kernels

blotted dry

Place rack in the middle of oven and preheat to 350 degrees. Butter a two-quart casserole and set aside. In a medium saucepan over low heat, melt butter. Mix together the sugar and flour and stir into butter. Stir in the milk, eggs, and baking powder. Add the corn and pour into the prepared casserole. Bake until lightly firm, 40 to 45 minutes.

Yield: 6 servings

Source: The Pat Conroy Cookbook

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