Virginia Corn Pudding

American Food, 1975

1 hour — 4 Servings

Ingredients

2	cup	corn kernels
1	tablespoon	flour
1⁄2	teaspoon	salt
		cayenne
		grated nutmeg
2		eggs (beaten)
1⁄2	cup	heavy cream
1⁄4	cup	milk
3	tablespoon	butter
2	tablespoon	parsley (minced)

Instructions

Heat oven to 350F.

Drain corn if canned. Mix corn with flour, then add salt, a little cayenne, and a few gratings of nutmeg. Stir in well-beaten eggs, cream, and milk. Butter a baking dish and melt remaining butter, stirring it into corn mixture; pour corn into baking dish and sprinkle top with parsley. Set dish in a pan of hot water and bake for about 50 minutes.