Corn Pudding
Here is an old-time recipe that takes me back to my youth. There was a restaurant named Bessie Miller's that my father used to take us to when I was 4 or 5 years old. There were two items they made that I really loved, corn fritters and corn pudding. Here is my version of corn pudding that I designed for the Dutch oven. I hope you enjoy corn pudding as much as I do.
Ingredients:
4 cups Frozen 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.
Serves 6 to 8