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Corn Pudding

Berkshire Kitchen

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

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