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
Paprika
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
servings.
