Angel Arbor
Bed and Breakfast Inn

Houston, Texas

Heritage Recipe

Corn Pudding

My sister, Dorothy Richter, says that this is her family's traditional holiday recipe, no matter what the holiday may be. - Marguerite Swanson

Ingredients:

8 medium ears corn

1 teaspoon freshly grated nutmeg

4 eggs

4 rounded Tablespoons all purpose flour

4 Tablespoons butter, softened

2 Tablespoons sugar

1-1/2 cups milk

Salt and pepper to taste

Preheat oven to 425 degrees. Husk and clean corn well; dry on paper towels. Cut kernels off cob with sharp knife.

Blend all the ingredients to a smooth puree in a blender or food processor. Pour into a buttered casserole dish filled to 3/4-inch below the rim. Place casserole in water bath (bain marie) as you would a custard. Bake for 45 to 50 minutes until top is golden brown or until a knife inserted in the casserole center comes out clean.

Serves: 10 to 12

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)