The Fruit Harvest recipe this week will not feature fruit but grain. This is one of my favorite recipes for this time of the year. It features corn. Corn pudding is easy to make, and for me, it represents one of the comfort foods from my childhood. The recipe asks for frozen corn. but it can also use canned corn. It is very easy to make and makes an excellent side dish.
20 ounces of frozen corn, thawed and drained
3 eggs, well-beaten
1/4 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
dash of ground nutmeg
2 cups milk or light cream
2 tablespoons butter, melted
Preheat the oven to 325º F. Grease a 1 1/2-quart casserole dish. Combine corn and eggs in a bowl. Add in flour, sugar, salt, pepper, and nutmeg. Mix it all together. Mix together the milk and butter, and mix into the larger mixture. Pour the whole thing into the dish and bake uncovered for an hour and fifteen minutes. Cool and store in the refrigerator.