Surprise Corn Pudding

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Surprise Corn Pudding

2 cans (15 oz. each) whole-kernel corn, drained

1/4 cup flour

1 tablespoon cornmeal

3 tablespoons sugar

3 tablespoons butter, melted

3/4 cup milk (or half-and-half)

2 eggs

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1/4 teaspoon vanilla

Preheat oven to 350 degrees F. Grease a shallow baking dish (2-quart size) and set aside.

In a food processor or blender, process half of the drained corn until smooth, scraping down the sides as needed. Combine with the rest of the corn, flour, cornmeal, sugar, and butter in a bowl, mixing well. In another bowl, whisk together all other ingredients, then stir into the corn mixture.

Spoon combined mixture into the greased baking dish. Place in oven and bake until set, about 35 minutes. Serves 8.

Original recipe found in From Black Tie to Blackeyed Peas: Savannah’s Savory Secrets (Nashville, TN: Favorite Recipes Press, 2000)