Fresh Corn Pudding Cockaigne
From Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker

This is a luscious dish, but it is a little difficult give an exact recipe for it because the corn differs, with the season. Early on, should the corn be watery, it is sometimes necessary to add a beaten egg. Later more cream may be required — up to 1 cup. When the corn mixture is right, it looks, after scraping, like thick curdled cream.

To remove the corn from the cob, either use a corn stripper or use a knife and cut the kernels quite close to the cob. Do not scrape any remains from the cob. The kernels are meant to be more or less intact.

Preheat oven to 325°F (160°C).
To 2 cups fresh corn
Add:
1 teaspoon sugar (optional)
1/2 to 3/4 cup cream
Salt and white pepper
Place these ingredients in a generously buttered flat baking dish. Dot the top with:
Butter
Bake the pudding for about 1 hour.

Yield: 4 servings

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