Corn Pudding

Ingredients

• 4 ears fresh corn, shucked
• 2 large eggs
• ¼ cup sugar
• 4 tablespoons unsalted butter, melted
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• 1 cups milk
• ½ cup half-and-half

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    388 calories; 21 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 2 grams dietary fiber; 25 grams sugars; 10 grams protein; 140 milligrams cholesterol; 388 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Four servings

Preparation

1. Preheat oven to 350 degrees. Using a sharp knife, cut the surface of the kernels from the cob. Using the back edge of the knife, scrape the remaining corn from the cob. Combine all the corn, eggs, sugar, 2 1/2 tablespoons butter, 1/4 teaspoon nutmeg, salt, vanilla extract, milk and half-and-half in a large mixing bowl. Beat until smooth.
2. Brush the inside of a casserole with the remaining butter. Add the pudding. Sprinkle remaining nutmeg over the top. Place the casserole in a large pan of hot water. Bake until set, about 35 to 40 minutes.

About 1 hour