During summer harvest the corn from Kent County is the sweetest imaginable. I enjoy nothing better than eating it lightly cooked and right off the cob, but another way I like it is in this traditional Eastern Shore savory corn pudding.
- 2 cups fresh corn kernels (4 to 5 ears), coarsely chopped
- 2 eggs, beaten
- 1 tablespoon flour
- 1 tablespoon grated onion
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 1¼ cups milk
- 1 teaspoon salt
- ¼ teaspoon white pepper
Preheat the oven to 325°F. Butter a I-quart baking dish.
Combine all the ingredients in a bowl and mix well. Pour the mixture into the dish.
Bake for 50 to 60 minutes, or until set. Serve as soon as possible.