John Loring's Corn Pudding
- Nonstick vegetable oil spray
- 1 1-pound loaf Pepperidge Farm ''Original'' white bread
- 1 quart milk or half-and-half
- 8 tablespoons butter or margarine, melted
- 12 extra-large or jumbo eggs
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 12 ounces sharp Cheddar cheese, shredded
- 1 pound frozen corn kernels, thawed
- Preheat the oven to 375 degrees.
- Lightly spray a 10-by-16-by-2 1/2-inch baking pan with vegetable oil, and set aside.
- Cut the crusts from the bread, and discard the end slices.
- Cut each slice into four squares.
- Distribute the bread squares over the bottom of the baking pan, and drizzle the butter evenly over the bread.
- In a large mixing bowl, combine the eggs, salt, cayenne pepper and nutmeg.
- Beat by hand until thoroughly mixed.
- Add the cheese and corn, and mix well.
- Pour the corn mixture over the bread.
- Bake for about 50 minutes or until the top is golden brown and the center is firm when tested with a knife.
vegetable oil spray, white bread, milk, butter, eggs, salt, cayenne pepper, ground nutmeg, cheddar cheese, corn kernels
Taken from cooking.nytimes.com/recipes/1341 (may not work)