- 3 tablespoons butter, melted, plus more for dish
- 2 cups corn (from about 3 ears)
- ⅓ cup sugar
- 1 teaspoon salt
- 2 large eggs, beaten
- 2 cups whole milk
- ½ teaspoon freshly grated nutmeg
- Heat oven to 350 degrees and butter a 1½-quart baking dish. Cut the corn from the cob into a mixing bowl by slicing from the top of the ear downward. Don’t go too close to the cob; cut only half the kernel, then scrape off the rest with the back of the knife.
- Stir sugar and salt into corn. Mix beaten eggs and milk together, then stir into corn mixture. Add melted butter and mix thoroughly.
- Spoon mixture into prepared dish and sprinkle with nutmeg. Place the dish in a larger baking dish or roasting pan. Transfer to oven and carefully pour hot water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
- Bake for 40 to 50 minutes, or until a knife inserted into the center of the pudding comes out clean. The pudding will be set but still jiggle.
This is Edna Lewis’s recipe, which was adapted and posted by NY Times Cooking.