Corn Puddin'

Here I present an old-time family recipe that's always popular at Thanksgiving, along with other major holidays. I don't know where it came from, but no matter what, it's popular and darn tasty. It's an interesting side dish, in that it's sweet, not cloyingly, but sweet and the changes I made to the original recipe add different levels of corniness.

Mom's Corn Pudding

Pre-heat the oven to 350 degrees.

3 eggs

2 cups drained corn kernels, frozen can be used as well.

1 1/3 cups of milk

4 tablespoons, or 1/2 stick of butter

1 tablespoon of sugar

1 tablespoon of flour

1 1/2 teaspoons of salt

In a saucepan pour in the milk, butter, salt and sugar and warm until butter is melted and the milk is "scalded," or until bubbles start to form around the edge of the milk along the side of the pan. In a blender add the eggs and 1/2 cup of the corn; blend on highest setting for 30 seconds. When the milk and butter mixture are done, add to the egg mixture with the blender still going. Then add 1 cup of the corn and the flour and blend for 5-10 seconds on low, you don't want the corn to disappear, but still be "chunky." Add the final 1/2 cup of corn, still whole, to the an un-greased pan, then pour the mixture into the pan. Bake for 1 hour at 350, until the top is nicely golden brown. Let sit for at least 15 minutes to allow it to continue cooking then cool and set.