Corn pudding is one of those perfect recipes that you can eat with almost anything, any time. It's good paired with chicken or turkey (my grandmother makes this corn pudding for Thanksgiving), or served with bacon and eggs in the morning. It's a great snack, somehow just as good cold or room temperature as it is hot. You can spice this recipe up with chopped garlic or chives, but it's more versatile when you let the corn flavor run the show. (If anyone can tell us why corn, a summer crop, is a staple in autumn meals, we'd love to know!)
3 cups corn
1/4 cup butter
1/4 cup flour, sifted
1/2 cup cream
1 and 1/4 cup milk
1 tablespoon sugar
1 and 1/2 teaspoons of salt.
10-15 grinds of pepper
Preheat the oven to 325.
In a medium sized pot, melt the butter, and stir in the flour.
Make a roux: let the butter and flour cook on medium heat for several minutes, stirring constantly to avoid lumps and browning.
Add the milk and cream and keep stirring until it's well blended and lump free, then turn the heat down to low, stirring occasionally, until it's thick and smooth.
Stir in the sugar, salt, and pepper.
Beat three large eggs in a bowl, then stir them into the mix with a whisk.
Add three cups of corn, either steamed enough to eat off the cob, or frozen.
Pour the mixture into any well-greased baking dish (you could even use a muffin tin, just keep an eye on them while they cook!). Butter is the most delicious thing to grease with, but anything will work.
Cover the dish with foil and bake for 45 minutes, then uncover and cook for 15 more minutes or until the top is golden and test fork comes out clean. The pudding shouldn't be too liquid or jiggly, but shouldn't be cooked completely solid. If the top doesn't turn brown, put it on the broiler setting for about 30 seconds.