Time 1h20m Number Of Ingredients 8 Steps:
Cut corn from the cob if using fresh. Place corn in a large mixing bowl. Beat eggs, in a separate bowl, until light and fluffy. Add eggs to corn mixture. Add milk. Add butter. Add salt. Add flour Add sugar. Add pepper. Stir all ingredients together until well combined. Butter a baking dish. Spread the corn mixture into the baking dish. Place baking dish in a larger pan with high sides. Fill outer pan with boiling water, about half way up the side of the corn dish. Place in preheated oven at 250F degrees. Bake until firm and lightly browned on top, about 45-60 minutes.
Time 30m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Mix and bake at 350 for 55 minutes.
Time 1h45m Yield 8 Number Of Ingredients 8 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside. Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish. Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.
Time 1h15m Yield 1 8x8-inch dish, 4-6 serving(s) Number Of Ingredients 8 Steps:
Melt butter in saucepan. Add flour, cook and stir about 1 minute. Gradually add milk, whisking constantly, until thick and bubbly. Add salt and black pepper to taste. Remove pan from heat, and add corn. Beat eggs in large bowl. Pour about 1/4 hot corn mixture into eggs, stir to temper eggs. Return corn and egg mixture to hot corn mixture in pan, stir well. Pour into greased 8x8-inch casserole dish. Bake at 350 for about 1 hour, or until set in the middle.
