Corn Pudding

Corn Pudding

6 ears fresh corn
2 tablespoons butter or margarine
1 cup water
2 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3 large eggs, lightly beaten
1 cup milk

Cut off tips of corn kernels into a large bowl; scrape milk and remaining
pulp from cob with a paring knife, and set aside.

Melt butter in a large skillet over medium heat. Add corn and water, and
cook, stirring frequently, 10 to 15 minutes. Set aside.

Combine flour and next 3 ingredients in a large bowl; gradually stir in
corn mixture. Bring milk to a boil in a small saucepan; remove from heat,
and gradually stir into corn mixture. Spoon the mixture into a lightly
greased shallow 2-quart baking dish. Place baking dish into a 13- x 9- x
2-inch baking pan; add hot water to larger pan to depth of 1 inch.

Bake at 325 degrees for 55 minutes or until a knife inserted in center
comes out clean. Sprinkle with paprika. Yield: 4 to 6

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