1 T butter, softened, plus 4 T 3 c fresh corn kernels, cut from
butter, melted and cooled about 6 large ears of corn, or
¼ c flour substitute 3 c frozen corn
1 tsp salt kernels, thoroughly defrosted
¼ tsp ground white pepper 2 c light cream
3 eggs
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Preheat the oven to 325°. Brush the tablespoon of softened butter evenly
over the bottom and sides of a 1½-quart baking-serving dish.Combine the flour, salt and pepper and set aside. In a deep bowl, beat the eggs with a wire whisk or rotary beater until they are frothy. Stir in the corn and then, stirring constantly, sift in the combined flour, salt and pepper. Add the melted butter and cream and stir well for 2 to 3 minutes.
Pour the mixture into the baking dish and place it in a large shallow pan set on the middle shelf of the oven. Then pour enough boiling water into the pan to rise at least 1 inch up the sides of the dish. Bake the pudding for 2 hours, or until the top is a delicate brown and a knife inserted in the center comes out clean. (Keep a kettle of boiling water handy, and replenish the water in the pan if it boils away.)
Serve at once, directly from the baking dish. Serves 6.
