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Corn Pudding


Corn Pudding

2 eggs
2 c. whole milk
3 T. unsalted butter, melted
Pinch of cayenne pepper
1/2 t. freshly grated nutmeg
1 T. chopped flat-leaf parsley
1 t. chopped fresh thyme
1 t. salt
1/4 c. sugar
2 c. fresh corn kernels, cut off cob

Heat oven to 350 degrees.
Butter a 1-1/2 quart casserole dish.
In a large bowl, beat the eggs, using a whisk.
add the milk, pouring in a steady stream while whisking.
Add the melted butter, cayenne, nutmeg, parsley, thyme,
salt, sugar, and corn.
Mix to combine.
Pour the mixture into a prepared dish.
Place the casserole dish in a deep roasting pan, and fill with boiling water
until it reaches halfway up the sides.
Place in the oven, and bake, until set, 35 to 40 minutes.
Serve immediately, or let set for up to 30 minutes at room temperature.

NOTE: Serves 6-8