Throughout the warm months of the year in the South, you find corn on the cob eaten off well-set tables as well as picnic blankets. In the cooler months, you can count on corn breads, spoon bread made with cornmeal, corn bread dressing to go with pork chops or turkey, and some kind of creamed corn pudding. The recipe that follows is one of the all-time greats for corn pudding.
4 eggs, beaten
½ cup (1 stick) butter, melted
1 cup heavy cream
1 teaspoon salt
⅓ cup granulated sugar
½ cup all-purpose flour
Pinch of cayenne pepper
2 (15-ounce) cans creamed corn
2 (10-ounce) packages semi-thawed frozen corn niblets
Preheat the oven to 350°. In a large bowl mix together the eggs, butter, cream, salt, sugar, flour, and cayenne pepper. Gently mix in the creamed corn. Add the corn niblets to the mixture, taking care not to crush the kernels. Pour the mixture into an ungreased 9 × 13-inch Pyrex or china baking dish. Bake for 1 hour or until the top is golden and the custard is set.
YIELD: 8 SERVINGS