CornFollow

Fresh corn season is winding down.

Before it's gone everyone should have some Corn Pudding.

I dunno. But I'm gonna have to make some.

Here's the recipe:

Makes 4 to 6 servings

6 tablespoons unsalted butter

5 or 6 ears of corn, husked (depending on size)

1/4 cup granulated sugar

1/2 cup heavy cream or milk

1/4 cup flour

1 teaspoon salt

5 large eggs

Preheat the oven to 350 degrees. Place the butter in a baking dish (an 8-by-8-inch glass baking dish or iron skillet works well) and slide into the oven so the butter melts while the oven is preheating.

Using a box grater, coarsely grate the kernels off four ears of corn. Use a sharp knife to cut the kernels from the remaining ears. Combine the corn kernels, sugar, cream or milk, flour and salt in a large mixing bowl. Lightly beat the five eggs and add to the mixture.

When the oven has preheated and the butter in the baking dish has melted, carefully tilt the melted butter from the baking dish into the corn mixture and combine with a few swift strokes. Then tilt the buttered corn mixture back into the baking dish.

Bake for 60 to 70 minutes, until a golden crust has formed and the interior has set.

This thread made me painfully aware of how long it was since I had rice pudding. I wonder if I'd even still like it - it's been about seven years.

There's a restaurant near here that serves individual corn kernels in a light coating of breading. They're sweet and delicious. (A midwestern restaurant serving breaded everything? Go on.)

When I saw a thread about corn and that you had posted, I was really looking forward to some story about mutated corn. You disappointed me.

Fresh corn on the cob is amazing, and in my opinion is the only place corn should be. I do not like frozen corn at all. Cornbread's alright I suppose though.

There's a terrific recipe in my family for corn fritters. Again, deep fried corn...

I was doomed from birth.

Oh, I should also add that I attended this when I visited Colorado this summer. It was okay. Included in the admission price was all-you-can-eat fresh corn on the cob. Roasted or boiled, your choice. I'm not usually a corn on the cob eater, because it fails my test of enjoyment -vs- time spent picking it out of my teeth. But this corn was worth it.

I've never had corn pudding. Bread pudding is eeww.

I enjoy corn just about any way I have had it. I've actually take corn off the stalk and eaten it before. And there's this restaurant in town that makes some little fried corn ball things, so sweet, so crunchy, a tad salty, and OH so yummy! (and really really really fattening)

Corn is what we do. Sooo good. That corn pudding is a Thanksgiving favorite around here, there would be rioting in my wife's family if it wasn't served.

When local corn is in season, we have corn on the cob 2 or 3 times a week...or more.

I think that's why this recipe appealed to me. It looks like it would highlight the milky sweetness of fresh corn, but it's NOT corn-on-the-cob.

Heh. Maryland.

In fact, I am.