Corn Pudding

by John Bohman

 

Ingredients:

 4 cups Frozen corn (I used sweet white corn)
10 eggs
1 qt of heavy cream
1 cup sugar
½ tsp Vanilla extract
¼ tsp ground nutmeg
½ tsp salt or to taste
½ tsp black pepper or to taste

Directions:

Combine eggs,cream, sugar, vanilla extract, nutmeg, salt and pepper to make a basic custard. Place the corn into 12" Dutch oven. Pour the egg mixture over the corn. cover and bake at 325°s for 45 minutes or until golden brown and firm.

For outdoor cooking use 24 charcoal briquettes placing 15 lit coals on top of, and 9 lit coals beneath your Dutch oven. Keep in mind that you may need more coals in cold or windy weather.

Eat immediately.

When I made this it took quite a bit longer to cook then in the recipe, but it resulted in a very  light, fluffy corn custard. It was slightly sweet, and so I think it can be used as a side, or a dessert.

Taken from Dutchovennet.com (http://dutchovennet.com/Recipes/Corn_Pudding.html)