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Title: Creek Corn Pudding
Categories: Amerind
Yield: 6 Servings
| SPIRIT OF THE HARVEST | ||
| 4 | Ears fresh corn | |
| 3 | tb | Unbleached flour |
| 3 | Eggs, beaten | |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 1/4 | ts | Ground pepper, opt |
| ds | Ground dried spicebush berries or allspice | |
| 2 | tb | Butter |
| 2 | c | Milk |
With sharp knife slit the rows of kernels down the length of the ears of corn. Use the back of the knife in a downward scraping motion to remove pulp. You should have about 2 cups.
Preheat the oven to 325 deg. F. In a large bowl, combine corn and flour. Beat in eggs and seasonings. In a saucepan, melt butter in milk over medium heat. Whisk hot milk into corn mixture. Pour mixture into a buttered 2-quart bak. dish. Place dish in a pan of hot water and bake 50-60 minutes, until custart has set. Serve as a side dish with meat or as a main course with a salad.
Posted on GEnie Food & Wine RT Aug 15, 1992 by THE-MCGILLS [JOHN__CARRIE]
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
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