The New York Times
1 minute read
31 Oct 2019
5:03 pm

Recipe: Corn pudding

The New York Times

This buttery, fluffy dish comes from Edna Lewis, the African-American chef and cook-book author credited with preserving countless recipes from the old South.

Corn pudding. (Karsten Moran/The New York Times)

It serves as not only a seasonal bridge — a farewell to summer, with winter chill waiting in the wings — but also as a sweetly welcome blurring of the lines between a side dish and a dessert. CORN PUDDING Time: 1 hour Yield: 6 to 8 servings 3 tablespoons/42 grams butter, melted, plus more for dish 2 cups/350 grams corn (from about 3 ears) 1/3cup/67 grams sugar 1 teaspoon/5 grams salt 2 large eggs, beaten 2 cups/480 milliliters whole milk 1/2 teaspoon/1 gram freshly grated nutmeg 1. Heat oven to 350 degrees and butter a 1 1/2-quart baking dish....