Aunt Gertrude's Sweet and Spicy Corn Custard Pudding
My dearly departed Auntie Gertrude Wray made the best corn pudding this side of the Mississippi River. It's was sweet sort of cinnamonny (yes I know cinnamonny is not a word, I'm taking credit for making it up LOL) , it might have had some vanilla flavoring or extract in it and maybe a hint of nutmeg. However, no one in our family got her recipe before she became ill and passed away. I have searched high and low but haven't found any recipe that give the dessert the flavor my auntie's pudding had and got the sweetness and texture just right. Finally, after much trial and error I think I've figured out the right combination of ingredients to make this sweet corn custard sing.
Yield: Makes 6 servings.
INGREDIENTS
2 cups corn kernels (fresh or canned)
1/4 cup flour
1 teaspoon salt
3 eggs, beaten
2 cups milk
1/4 pound butter (melted)
1/4 cup white sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/4 tablespoon ground cloves
INSTRUCTIONS
Sift dry ingredients together. Mix corn with dry ingredients. Add eggs, milk, and butter and vanilla extract. Place in a buttered baking dish or casserole set in a shallow pan of hot water. Bake at 350 degrees F for 50 to 60 minutes, or until a long toothpick stuck into the center comes out clean.
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