Homestead Corn Pudding(8 Servings)

• 4 c. (1 qt.) milk
• 1/2 c. plus 2 Tbsp. yellow cornmeal
• 1/4 c. sugar
• 1/2 tsp. salt
• 8 oz. fresh yellow corn kernels (about 3 ears)
• 4 eggs, well beaten
• 1 stick butter, melted
• 1 tsp. vanilla
• 1 tsp. baking powder

1. Preheat oven to 350u0b0.
2. Grease 2 1/2-quart baking dish.
3. Scald milk in large saucepan; remove from heat.
4. Stir in cornmeal, sugar and salt.
5. Place over medium-high heat and bring to boil.
6. Reduce heat to medium-low and simmer, stirring constantly, 5 minutes. Remove from heat and stir in corn.
7. Gradually add egg, stirring vigorously.
8. Add butter, vanilla and baking powder and blend well. Turn into prepared dish.
9. Bake until set, about 45 to 50 minutes. Serve hot.

milk, yellow cornmeal, sugar, salt, fresh yellow corn kernels, eggs, butter, vanilla, baking powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=235883 (may not work)