From the Chef’s Corner
Try something new for supper – scrumptious corn pudding and butterbeans (you’ll get that recipe next week). If you’d like to add Southwestern flair to this recipe, try the flavor variation.
¼ cup sugar
3 Tbs. flour
2 tsp. baking powder
1 ½ tsp salt
6 large eggs
2 cups whipping cream
1 stick melted butter
6 cups fresh corn or 3 cans whole corn, drained
Combine first 4 ingredients. Whisk together eggs, whipping cream and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a 13 x 9 inch lightly greased baking dish. Bake at 350 degrees for 40 – 45 minutes, or until set. Let stand 5 minutes.
For flavor variation: stir in 1 (4.5 oz.) can chopped green chilies and ¾ tsp ground cumin.