4 extra large eggs
1/2 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon sugar
2 cups whole milk, scalded
2 tablespoons butter
1 15-1/4 ounce can commercial whole-kernel corn, drained, or 1 pint home-canned whole kernel corn, drained
1/3 cup finely shredded mild cheddar cheese

Preheat the oven to 325 degrees. Butter lightly a 2-quart round baking dish; set aside.

Place the eggs in a medium mixing bowl; using an electric mixer, beat slightly on medium speed. Add the salt, white pepper, and sugar; stir to combine; set aside. After scalding the milk, remove from the heat and add the butter; stir until the butter melts. Add the mild mixture slowly to the egg mixture, stirring constantly. Add the corn and cheese; stir to combine. Pour into the prepared baking dish.

Place the 2-quart baking dish in a 9 x 13-inch baking pan; then pour hot, but not boiling, water into the pan to approximately 1/2 the height of the baking dish. Bake, uncovered, for 1 hour, until a knife inserted near the center of the pudding comes out clean.

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Excerpted from The Blue Ribbon Country Cookbook by Diane Roupe Copyright© 1998 by Diane Roupe. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.