My Corn Pudding - cooking recipe

Ingredients

4 c. corn cut from the cob (3 to 4 ears of corn)
2 peeled carrots, grated (optional)
2 c. milk
1 c. heavy cream
3 eggs, beaten
4 Tbsp. melted butter
1/4 c. sugar
1 tsp. salt

Preparation

Preheat oven to 350\u00b0.
Butter a 3-quart casserole dish.
In a large bowl, combine corn and carrots.
Add the remaining ingredients.
Mix well and pour into the prepared casserole.
Set dish in a baking pan and add enough boiling water to come halfway up the side.
Bake the pudding about 1 hour, until custard is set, but still jiggly in center (a knife inserted at the side of the pudding should come out clean).
Remove dish from water and cool at least 10 minutes before serving.
Yields 8 servings.