Sistah’s Corn Pudding
Down our way, we all call someone Sistah. And most Sistah’s do a corn pudding. Sometimes it even gets to be an adversarial pursuit. It’s what to do with last night’s left-over corn—and another one of those really quick, easy recipes. So, from a variety of those spiral bound cook books, here’s a good tasting down-home corn pudding.
Before you start: put 1 ½” of water in an 8.5” x 11” (or larger) baking pan and place in oven set at 300º
• In a 1 ½ qt. casserole mix thoroughly to combine:
3 eggs, slightly beaten
corn kernels scraped from 1 to 1 ½ ears of cooked corn
5 tblsps sugar
1 ¾ cups whole milk
1 tablespoon melted butter
Grate nutmeg generously over the top of casserole. Carefully place in the bain marie (a fancy name for that pan of hot water in the oven already) and bake for 1 hour at 300º. Pudding is done when a knife inserted in center comes out clean and clear. Serve at room temperature or cold.