A Little Southern Style Corn

Anybody who knows me knows that I lived in Virginia for 20 years and really did not enjoy living there.  It was too hot, too humid and people were too "in your face".  But I will admit that there are a few "guilty pleasures" that I still have to revisit when I have the ingredients to do so.  And it has been about 20 years since I've had today's recipe.  One of my favorite side dishes I discovered on a trip to Tangier Island.  Corn Pudding!  While there are many, many different versions of baked corn casseroles, there is nothing quite like real, good, old-fashioned, southern corn pudding.  Most corn casserole recipes are more like rich cornbread...many using Jiffy Corn Bread Mix.  Real corn pudding is more like a really rich quiche bursting with fresh corn cut form the cob.  It took me a while, but I figured out how to put together the real thing.

Corn Pudding

• 3 eggs*
• ½ tsp. salt
• 2 cups milk
• ½ cup sugar
• 4 cups fresh corn*
• ½ stick butter
• 3 heaping tbsp. almond flour

Melt butter in 9x13” baking dish in 350° oven.  Combine eggs, flour and sugar; beat well.  Add milk, corn and salt.  Stir corn mixture to combine and add to melted butter in baking dish.  Bake for 45-60 minutes or until firm.

*CSA ingredients