James River Corn Pudding
Adapted from “A Love Affair with Southern Cooking” by Jean Anderson
Time: About 50 to 60 minutes
2 tablespoons butter, more for buttering casserole
2 large eggs, beaten until frothy
2 tablespoons all-purpose flour
2 cups milk
2 cups fresh whole-kernel corn (4 small to medium ears)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper.
1. Preheat oven to 400 degrees. Butter a 1 1/2 quart casserole and set aside. Place a kettle of water over high heat to bring to a boil. Place beaten eggs in a bowl and set aside.
2. In a medium saucepan over medium heat, melt 2 tablespoons butter and whisk in flour until smooth. Add milk and whisk constantly until thickened, about 5 minutes. While whisking vigorously, slowly add about 1 cup hot milk mixture into eggs. Return saucepan to medium-low heat, and whisk egg mixture back into remaining milk mixture. Stir 1 minute (do not boil), then remove from heat and add corn, salt and pepper.
3. Pour corn mixture into casserole, and set in a shallow baking pan. Pour boiling water into pan to come halfway up sides of casserole. Bake until set like custard, 25 to 40 minutes depending on shape and depth of casserole. Cool for 10 minutes, then serve.
Yield: 6 to 8 servings.