Instructions

Step 1

Preheat oven to 350°. Remove and reserve corn kernels, discarding cobs. Put half the corn in a blender or food processor; set aside remaining corn.

Step 2

Add sugar, eggs half-and-half, butter, nutmeg, and salt and pepper to blender. Process for 1–2 minutes, then pour into a greased 5" × 9" loaf pan. Gently mix in the remaining corn, and bake until golden and a toothpick inserted in the middle of the pudding comes out clean, about 1 hour.

Preheat oven to 350°. Remove and reserve corn kernels, discarding cobs. Put half the corn in a blender or food processor; set aside remaining corn.

Recipes

East Hampton Corn Pudding

Name: East Hampton Corn Pudding
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 5 ears of corn; 2 tsp. sugar; 3 eggs; 2 cups half-and-half; 2 tbsp. melted butter; 1 pinch nutmeg; Salt and pepper

Serves
serves 8

CHRISTOPHER HIRSHEIMER

This recipe is adapted from The Neighborhood House Cookbook, compiled by East Hampton's Women's Service Club, a "small group of ladies still carrying on the tradition of old-fashioned, home-cooked covered dish suppers."

Ingredients

5 ears of corn
2 tsp. sugar
3 eggs
2 cups half-and-half
2 tbsp. melted butter
1 pinch nutmeg
Salt and pepper

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Instructions

Step 1

Preheat oven to 350°. Remove and reserve corn kernels, discarding cobs. Put half the corn in a blender or food processor; set aside remaining corn.

Step 2

Preheat oven to 350°. Remove and reserve corn kernels, discarding cobs. Put half the corn in a blender or food processor; set aside remaining corn.
Add sugar, eggs half-and-half, butter, nutmeg, and salt and pepper to blender. Process for 1–2 minutes, then pour into a greased 5" × 9" loaf pan. Gently mix in the remaining corn, and bake until golden and a toothpick inserted in the middle of the pudding comes out clean, about 1 hour.