Make Pudding Out of Some of That Corn

We got a lot of corn in the share this week. I mean a LOT of corn. Most people love corn on the cob, and this is some tasty stuff that lends itself to just boiling and eating. But variety is also the spice of life, so here’s something a little different, a great way to use up some of the corn from this week’s share from Nancy Sullivan. If you want a more savory version, add some pepper (sweet and piquante), and onion.

Fresh Corn Pudding
Ingredients
• 1/2 cup butter
• 2 eggs, beaten
• 2 teaspoons salt
• 2 tablespoons white sugar
• ground black pepper to taste
• 2 cups milk
• 3/4 cup all-purpose flour
• 2 cups fresh corn

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13 inch baking pan and set in oven to melt.
2. In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan.
3. Bake in preheated oven for 1 hour or until set in center and golden brown on top.

Another alternative: I saw a recipe for a Thai corn pudding dessert (how did corn get to Thailand from the worlds of the Maya and Aztecs)? Keep the corn pudding sweet, without onion, etc. As soon as it comes out of the oven, top with coconut cream that you have heated with a little salt in a small saucepan.
—Nancy Sullivan