Barb’s Corn Pudding

Barb’s Corn Pudding
Serves 12-14

Says Barb: “I tend to under bake (like a flan) rather than over bake since it can dry out easily. I make it ahead of time often, under baking it and then throwing it into the oven again just before serving.” (This is just what I did.)

Read the original post here.

Ingredients
8 tablespoons (1 stick) butter, melted, plus more for the pan
1/2 cup sugar
8 eggs, beaten
2 teaspoons baking powder
1/2 cup flour
1 teaspoon salt
4 cups milk
4 cups corn (either fresh off the cob or defrosted frozen work well)

Preheat the oven to 350°F. Butter a 9 x 13-inch baking dish that’s nice enough to serve out of.

In a large bowl, combine the melted butter with the sugar and stir to combine. Beat in the eggs, then sprinkle the baking powder, flour, and salt over and mix in. Stir in the milk, then add the corn and stir again to combine.
Pour into the prepared dish. Bake for 50 minute to 1 hour, until the pudding starts to brown on the top a when the pan is nudged it jiggles only just slightly. Serve immediately, or cool to room temperature and reheat for 15 minutes before serving.