Title: Creek Corn Pudding
Categories: Desserts
Yield: 6 Servings

---------------------------SPIRIT OF THE HARVEST---------------------------
4 Ears fresh corn
3 tb Unbleached flour
3 Eggs, beaten
1 tb Sugar
1 ts Salt
1/4 ts Ground pepper, opt
ds Ground dried spicebush
-berries or allspice
2 tb Butter
2 c Milk

With sharp knife slit the rows of kernels down the length of the ears of
corn. Use the back of the knife in a downward scraping motion to remove
pulp. You should have about 2 cups.

Preheat the oven to 325 deg. F. In a large bowl, combine corn and flour.
Beat in eggs and seasonings. In a saucepan, melt butter in milk over medium
heat. Whisk hot milk into corn mixture. Pour mixture into a buttered
2-quart bak. dish. Place dish in a pan of hot water and bake 50-60
minutes, until custart has set. Serve as a side dish with meat or as a main
course with a salad.

Posted on GEnie Food & Wine RT Aug 15, 1992 by THE-MCGILLS [JOHN__CARRIE]

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet
Lowfat & Luscious echoes