Corn seems to always be the last thing left in my garden. This is a recipe my grandma and mother used to make in early fall and all winter long. It really goes well with pork, chicken or with a big bowl of greens.
|3 large eggs, slightly beaten||1 cup uncooked whole corn kernels, from 1 to 2 ears of corn (frozen or canned corn|
|3 tablespoons unsalted butter, melted||1 15-ounce can cream-style corn|
|2 tablespoons sugar||1/2 teaspoon kosher salt|
|1/2 cup low-fat milk||1/2 teaspoon black pepper|
|2 tablespoons cornstarch|
Preheat the oven to 400 degrees F.
Grease a small 2 quart casserole dish. In a large bowl combine all the ingredients and blend well. Pour into prepared dish and cook uncovered for 40 minutes until slightly golden brown on top. Remove and allow the pudding to cool 10 minutes before serving.
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