Corn Pudding
This recipe comes to us with our thanks from Hathaway Young, Flawless Catering and Event Planning.
Bruce Young, Executive Chef and Pete Hathaway, Director.
3 cups fresh corn (6 ears of corn)
2 tbs butter
¼ cup diced onion
1 tbs snipped chives
4 large egg yolks
2 cups heavy cream
1 tsp Dijon mustard
1-2 dashes Tabasco sauce
salt and pepper to taste
Cook corn and get off cob.
Boil water in tea kettle.
Preheat oven to 350 degrees.
Heat butter, olive oil and cook onions on low heat until see through. Sprinkle sugar over it and set aside.
Combine corn, onions and chives and spread in 9x9x2 oven-to-table pan.
Mix eggs, cream and all other ingredients in bowl. Pour over corn mixture.
Put larger Purex disk in oven. Put oven-to-table casserole inside it. Fill outer dish with boiling water. Cook for 1 hour
Serves 6