Corn Pudding


by andy

  • 4-5 ears fresh corn
  • 2 cups milk
  • 1/2 cup cornmeal
  • 1/2 teaspoon coarse salt
  • 2 tablespoons heavy cream
Grate corn through large holes of a cheese grater and set aside (should yield 1 cup). In a saucepan, bring milk to a boil and gradually add cornmeal, stirring constantly until mixture just begins to boil. Turn heat to low and continue stirring. When thick, add grated corn and stir until mixture is the consistency of whipped potatoes. Add salt and cream. Serves 4