Monday, July 25, 2016

Corn Pudding

Well I took an unintentional blogging break. Vacation combined with a toddler who hasn't slept through the night in a month just had me too exhausted to think straight. But I'm back and hopefully I can keep up for a while. At least until our big trip in August! This recipe was adapted from Basil and Bubbly.

2 cups fresh shucked corn (with cobs saved)
4 tbsp flour
1 tbsp sugar
1 tsp salt
2 eggs
1 cup whole milk
2 tbsp melted butter

Heat oven to 350. Grease a 8x8 dish and set to the side.  Over the a measuring cup run the back of your knife up and down the cob to milk it then fill the rest of the 1 cup with whole milk.  In a bowl combine the corn, flour, sugar and salt.  In a separate bowl whisk together the eggs, milk and melted butter. Fold the two mixtures together then pour into the baking dish. Bake for 30 minutes or until it is cooked through.

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