Let’s talk comfort food for a minute.  Any thing with corn in it is comfort food at my house.  Then there is pudding which I grew to love as a kid and still enjoy the creamy sweet comfort of it.  Now let’s put corn and pudding together in the same dish – think creamed corn baked in custard – sounds good right?

Corn pudding is  a southern favorite comfort food and is great for summer suppers and picnics when there is fresh sweet corn available.   But don’t stop there – this dish is a staple for your Thanksgiving and Christmas dinner.  If you’re lucky enough to have leftovers, it fabulous straight out of the fridge!

Corn Pudding

Ingredients
9 ears fresh corn *
4 large eggs, beaten
1/2 cup half-and-half
1 1/2 teaspoons baking powder
1/2 cup butter
2 tablespoons sugar
2 tablespoons flour
1/8 teaspoon  freshly ground pepper
1 tablespoon butter, melted

Directions

Remove and discard husks and silks from corn.  Cut off corn kernels into a bowl, and scrape milk and remaining pulp from the cob with a pairing knife to measure 4 cups.  Set corn aside.

Combine eggs, half-and-half, and baking powder, stirring well with a wire whisk.

Preheat oven to 350.  Melt 1/2 cup butter in a large saucepan over low heat; add sugar and flour, stirring until smooth.  Remove from heat; gradually add egg mixture, whisking constantly until smooth.  Stir in corn and black pepper.

Pour mixture into a greased 1 or 1 1/2 quart baking dish.

Bake, uncovered, for 40-45 minutes  or until pudding is set.  Drizzle with 1 tablespoon  butter and additional fresh ground pepper if desired.

Broil for 2-3 minutes or until golden.  Let stand 5-10 minutes before serving.

Serves 6-8

* If fresh corn not available, 4 cups of well-drained canned corn will work.

recipe adapted from Southern Living Home Cooking Favorites