Fresh Corn Pudding

Serves: 6
Total Calories: 147


2 2/3 cups corn freshly cut from cob*
2 tablespoons butter or margarine
1/4 cup onion minced
1/4 cup green bell pepper minced
1 1/2 tablespoons cornstarch
2 teaspoons sugar
3/4 teaspoon salt
Freshly ground pepper to taste
1 cup milk
3 eggs lightly beaten


Heat oven to 300° F. In small skillet over low heat, melt butter or margarine add onion and green pepper. Cook gently, stirring often, until wilted. In medium mixing bowl, combine cornstarch, sugar, salt, and pepper. Stir in a few tablespoons of milk to make a smooth paste. Add remaining milk and eggs. Stir in corn and onion mixture. Turn into a greased 1 1/2 -quart shallow baking dish. Place baking dish in a 9 x 13-inch baking pan. Pour enough hot water into larger pan to same height as corn mixture. Bake until knife inserted in center comes out clean, about 1 hour. Remove from oven and let stand 10 minutes before serving. Pudding should be the consistency of baked custard.

* When cutting kernels from cob, scrape cob with back of knife to release any pulp. Do not pack down when measuring.

Nutritional Facts:

Serves: 6
Total Calories: 147
Calories from Fat: 63

This Fresh Corn Pudding recipe is from the More Family Favorites Cookbook. Download this Cookbook today.

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