Beaumont Inn Corn Pudding
2 cups white whole kernel corn
4 eggs
4 ounces flour
1 quart milk
4 teaspoons sugar
2 ounces butter, melted
1 teaspoon salt
In a casserole dish, mix corn, salt, sugar and butter. Beat eggs and add to milk. Stir into the corn mixture. Preheat oven to 450° F.
Place in oven for 10 minutes. Remove and stir with long prong fork, disturbing the top as little as possible.
Return to the oven for 10 more minutes. Repeat stirring procedure.
Return to oven for 10 more minutes. Repeat stirring procedure.
Return to oven for 10 – 15 minutes. Top should be lightly brown and pudding should be firm.
From Chef Nick Sundberg
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