Creamy Corn Pudding
Makes 4servings • From the kitchen of Leona Bituin
Ingredients
2 tablespoons butter
1 small onion
1/2 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1 cup all-purpose cream
2 cups milk
2 cups whole kernel corn, drained
4 large eggs
Directions
Preheat oven to 325 degrees.
Melt butter in a 2-quart sauce pan over medium heat.
Add onion and cook until golden brown, about ten minutes.
Stir in flour, salt and pepper until blended.
Gradually stir in cream and milk.
Cook, stirring constantly, until mixture boils and thickens slightly.
Remove saucepan from heat and stir in corn.
In 2-quart saucepan, beat eggs slightly.
Slowly add corn mixture, beating constantly.
Put pudding mixture into a Pyrex, and place the Pyrex in a 13"x9" baking pan.
Place pan on oven rack.
Pour enough boiling water into pan to come halfway up the side of the Pyrex dish.
Bake pudding for 1 hour and 15 minutes, or until knife inserted in center comes out clean.
Broil or toast until the top is golden (about 15 minutes)
