Shelly's Recipe

CORN PUDDING

Category: Corn

NOTE: Fresh corn kernels right off the cob are always best, but frozen corn will do in a pinch.

3 tablespoons salted butter, plus more for dish
2 cups whole corn kernels (see “Note,” above)
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
1 teaspoon table salt
3 large eggs
1-3/4 cups milk

Preheat the oven to 325 degrees and grease a 1.-quart casserole dish.
Put 3 tablespoons butter, plus corn, flour, sugar, and salt, into a blender or food processor and pulse until combined. Add eggs, one at a time, mixing after each addition. Add milk and blend. Pour into the prepared dish and bake until set, about 1 hour, stirring once after 20 minutes. 6 SERVINGS