2 c fresh corn kernels, cut from ½ c milk
about 4 large ears of corn, or ¼ c flour
substitute 2 c frozen corn 1 T sugar
kernels, thoroughly defrosted 1 tsp salt
4 eggs 1/8 tsp ground white pepper
1 c heavy cream
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Preheat the oven to 350°. Place the corn in the jar of an electric
blender and blend at high speed for 30 seconds. Turn off the machine, scrape
down the sides of the jar with a rubber spatula, and blend the corn to a
purée. Add the eggs, cream, milk, flour, sugar, salt and pepper, and
continue to blend until the mixture is smooth and thick.Pour the mixture into an ungreased 1½-quart soufflé dish and place the dish in a deep roasting pan set on the middle shelf of the oven. Then pour in enough boiling water to come about two thirds of the way up the sides of the dish. Bake for about 1 hour, or until the top is golden brown and a knife inserted in the center comes out clean. Serve at once. Serves 4 to 6.
