The Blue Ribbon Country Cookbook: The New Standard of ...

bA recipe from The Blue Ribbon Cookbook/bbrbrCorn Puddingbrbr4 extra large eggsbr1/2 teaspoon saltbr1/8 teaspoon white pepperbr1 teaspoon sugarbr2 cups whole milk, scaldedbr2 tablespoons butterbr1 15 1/4 ounce can commercial whole-kernel corn, drained, or 1 pint home-canned whole kernel corn, drainedbr1/3 cup finely shredded mild cheddar cheesebrbrPreheat the oven to 325 degrees. Butter lightly a 2-quart round baking dish; set aside.brbrPlace the eggs in a medium mixing bowl; using an electric mixer, beat slightly on medium speed. Add the salt, white pepper, and sugar; stir to combine; set aside. After scalding the milk, remove from the heat and add the butter; stir until the butter melts. Add the mild mixture slowly to the egg mixture, stirring constantly. Add the corn and cheese; stir to combine. Pour into the prepared baking dish. brbrPlace the 2-quart baking dish in a 9 x 13-inch baking pan; then pour hot, but not boiling, water into the pan to approximately 1/2 the height of the baking dish. Bake, uncovered, for 1 hour, until a knife inserted near the center of the pudding comes out clean.