Serves 4 to 6
• 2 eggs
• 3 Tbs. flour
• ½ cup cream
• 1 cup milk
• ½ tsp. salt
• ¼ tsp. white pepper
• 1 Tbs. sugar
• 1½ cups fresh-scraped corn (about 3 ears)
• 3 Tbs. butter, melted
• 3 oz. sharp Cheddar cheese, grated
• ¼ cup finely chopped California green chilis
1. Beat the eggs and flour together to make a smooth paste, then beat in the cream, milk, salt, pepper, and sugar. Add the corn, melted butter, grated cheese, and chopped chilis, and stir the mixture together thoroughly.
2. Pour the mixture into a buttered medium-sized casserole, and place the casserole in a pan or larger casserole which is about ½ full of water.
3. Bake the pudding for 50 to 55 minutes in a preheated oven at 350 degrees. It should be slightly puffed and golden on top. Serve hot.
