Southern Corn Pudding - cooking recipe

Ingredients

8 to 12 ears corn
1 1/2 tsp. salt
1 1/4 c. light cream

Preparation

Start heating oven to 350\u00b0.
Husk corn.
With sharp knife split corn kernels cutting lengthwise of corn kernels.
Then, with back of knife, scrape out kernels until you have 2 cups corn pulp. Combine with salt (or unseasoned salt), cream and pour into greased 1 1/2-quart casserole.
Bake, uncovered, 1 hour.
Serve hot with butter.
Makes 4 servings.