A recipe from The Blue Ribbon Cookbook Corn Pudding 4 extra large eggs 1/2 teaspoon salt 1/8 teaspoon white pepper 1 teaspoon sugar 2 cups whole milk, scalded 2 tablespoons butter 1 15 1/4 ounce can commercial whole-kernel corn, drained, or 1 pint home-canned whole kernel corn, drained 1/3 cup finely shredded mild cheddar cheese Preheat the oven to 325 degrees. Butter lightly a 2-quart round baking dish; set aside. Place the eggs in a medium mixing bowl; using an electric mixer, beat slightly on medium speed. Add the salt, white pepper, and sugar; stir to combine; set aside. After scalding the milk, remove from the heat and add the butter; stir until the butter melts. Add the mild mixture slowly to the egg mixture, stirring constantly. Add the corn and cheese; stir to combine. Pour into the prepared baking dish. Place the 2-quart baking dish in a 9 x 13-inch baking pan; then pour hot, but not boiling, water into the pan to approximately 1/2 the height of the baking dish. Bake, uncovered, for 1 hour, until a knife inserted near the center of the pudding comes out clean. Excerpted from The Blue Ribbon Country Cookbook: The New Standard of American Cooking by Diane Roupe All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
