Helen Mceachrane's Corn Pudding

Ingredients

• 4 tablespoons unsalted butter
• 2 cups fresh corn (about 3 to 5 ears)
• ⅓ cup onion, finely chopped
• 3 eggs
• 1 tablespoon sugar
• 1 teaspoon salt or to taste
• 2 cups milk
• ⅛ teaspoon nutmeg, freshly grated

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    205 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 7 grams protein; 121 milligrams cholesterol; 466 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six or more servings

Preparation

1. Adjust the oven rack to the middle shelf and preheat the oven to 350 degrees.
2. Butter a one-and-a-half-quart ovenproof casserole with about one tablespoon of butter and set aside.
3. Husk the corn and remove all the silk. With a sharp knife, remove the kernels from the cob, slicing from the top of the ear downward and not too close to the cob. Place the kernels in a large mixing bowl. With a small spoon, scrape the pulp from the cobs into the mixing bowl. Add the onions and set aside.
4. In a medium-sized bowl, lightly beat the eggs with a whisk. Mix in the sugar, salt and milk. Pour the egg mixture into the corn mixture. Melt the remaining three tablespoons of butter and pour into the mixture. Pour the mixture into the casserole and grate with fresh nutmeg.
5. Place the casserole in a roasting pan and set on the oven rack. Add boiling water to the roasting pan until it reaches halfway up the side of the casserole. Bake for 45 minutes or until a sharp paring knife inserted into the center of the pudding comes out clean. Serve immediately.

1 hour