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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Corn Pudding


3 cups              Silverqueen corn (four to five ears)

2 cups              Heavy cream

1 cup               Half and Half

1 1 /2 Tbsp     Sugar

2 tsp                Salt

3                      Eggs + 3 yolks

1 1 /2 tsp         Black pepper, freshly ground

1 tsp                Hot Sauce

2 tsp                Onion, minced


Preheat oven to 300 degrees.

Combine all ingredients and mix well. Place in two-quart baking dish. Place two-quart dish into a larger dish and place in oven. Pour hot water into the larger dish so water comes up halfway on the sides of the corn pudding dish.  Bake 40 minutes. Remove from oven and allow pudding to cool 10-15 minutes before serving. Yield: 10-12 servings

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