Corn Pudding

3 eggs
2 cups (500 ml) corn kernels
1 Tbs (15 ml) sugar
Salt and freshly ground pepper to taste
1 cup (250 ml) bread crumbs
2 Tbs (30 ml) butter, melted
2 cups (500 ml) milk
1/2 cup (125 ml) heavy cream or half-and-half

Beat the eggs until light and fluffy.  Stir in the corn, sugar, salt,
pepper, bread crumbs, and melted butter.  Add the milk and cream and pour into a buttered 2-quart (2 L) oven-proof casserole dish.  Place in a larger pan half filled with hot water and bake in a preheated
350F (180C) oven until the custard is set, 50 to 60 minutes.  Serves 4
to 6.



Bon appetit from the Chef and staff at World Wide Recipes

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