Toasted Sweet Corn Pudding

In this golden casserole (which you'll find on many Pennsylvania Dutch tables), a buttermilk custard rises to the top while the chewy, toasty corn sinks to the bottom, resulting in a two-layered pudding. The packaged sweet corn—frequently called by its most common brand name, Cope's corn—is slowly dried so that its natural sugars caramelize, a centuries-old Native American preservation method. Recipes usually call for grinding the corn, but the whole kernels impart a coarser texture that we love.

Preparing Time: -
Total Time: -
Served Person: Makes 8 servings

American Milk/Cream Egg Side Bake Christmas Thanksgiving Vegetarian Dinner Corn Family Reunion Christmas Eve Potluck Buttermilk Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

2 tablespoons all-purpose flour
2 tablespoons sugar
4 cups whole milk
4 large eggs, lightly beaten

Carbohydrate 17 g(6%)
Cholesterol 122 mg(41%)
Fat 13 g(20%)
Fiber 1 g(2%)
Protein 9 g(18%)
Saturated Fat 7 g(35%)
Sodium 151 mg(6%)
Calories 215

Preparation Preheat oven to 350Â°F with rack in upper third. Butter a 2-quart shallow baking dish. Whisk together all ingredients with 1 1/2 teaspoons salt and 1 teaspoon pepper in a large bowl. Transfer to baking dish. Bake until pudding is set, 1 to 1 1/4 hours. Cool 10 minutes before serving. What to drink: Josmeyer Les Folastries GewÃ¼rztraminer '05 Cooks' note:Corn pudding can be made 3 hours ahead. Reheat, covered, in a 300Â°F oven.

Toasted Sweet Corn Pudding

Ingredients

Nutrition facts