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The Colonial Williamsburg Tavern Cookbook
by Colonial Williamsburg Foundation

An easy dish to prepare, this corn pudding is baked in a pan of hot water like a custard. For a light variation, separate the eggs. Add the yolks to the corn mixture as directed and, in another bowl, beat the whites until stiff peaks form. Fold the whites into the corn mixture just before pouring into the casserole. (Use a 2-quart casserole container if you make this version.)
Serves 6


• 3 large eggs
• 2 cups corn kernels, thawed if frozen
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 1 cup fresh bread crumbs
• 2 tablespoons (1/4 stick) unsalted butter, melted
• 2 cups milk
• 1/2 cup light cream or half-and-half


Preheat the oven to 350°F. and butter a 1 1/2-quart casserole.

In a medium bowl, beat the eggs until light and fluffy. Stir in the corn, sugar, salt, bread crumbs, and melted butter. Add the milk and cream. Pour into the prepared casserole and place in a larger pan of boiling water. Bake until the custard is set and the top is lightly browned, 50-60 minutes.


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