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Kent County Corn Pudding

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

Serves4

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish, vegetable

Equipmentbaking/gratin dish

Five Ingredients or LessYes

Mealdinner

Moodblue

Taste and Texturesavory, sweet

Type of Dishvegetable

Ingredients

  • 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

Instructions

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.

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