Custard Corn Pudding
- 4 large ears fresh corn
- 1 cup milk
- 2 large eggs
- 1 teaspoon salt
- Preheat the oven to 300°F. To prepare a water bath, boil a pot of water. Select a 1-quart casserole and a second oven-proof container into which the casserole will fit. Prepare the corn to equal 2 cups, and spread it into the bottom of the casserole.
- In a small mixing bowl beat the two eggs. Add and combine the milk and salt. Pour this mixture over the corn.
- Set this in the larger oven-proof container, and add 1½ inches of boiling water to the larger container. Bake until the center is set and a toothpick inserted near the center comes out clean, or about 1 hour. If at any time the water bath starts to bubble, reduce the oven temperature.