Corn Pudding (Corn Bake)

i adore corn pudding- which is odd for me because i'm usually not big on "pudding like texture" foods- but there's just something about this stuff. it's sweet & crunchy but smooth & silky- delish.

Corn Pudding

You Need:

2 11 oz cans of sweet corn- drained (or you can use fresh corn, cut from the cob)

1/3 c white sugar

1 tsp corse salt

1 tblsp flour

2 eggs (beaten)

1 cup milk

1 cup whipping cream

3 tblsp butter (melted)

1/2 tsp nutmeg

Directions: Pre-heat oven to 350 & butter (or spray with Pam) a 2 quart casserole dish

Put all of the ingredients (minus the corn) into a bowl & whisk together- stir in the corn.

Pour into the casserole dish & bake for 45 min - 1 hour (mine needed 1 hour)

It should be set & browned on top- test for doneness by inserting a knife into the middle of the casserole- it should come out clean.

Serve warm!

this will be soft- but should be set. it's like a custard- but better!