Barbecued Baby Chicken With Corn Pudding

• 2 tablespoons melted butter
• 6 to 12 ears fresh corn, enough to make 4 cups
• 6 large eggs at room temperature
• 2 cups half-and-half
• 1/2 cup all-purpose flour
• Salt and freshly ground white pepper to taste
• 2 tablespoons sugar
• 1 teaspoon nutmeg
• 4 tablespoons soft butter
• 1 cup very finely chopped scallions, including green tops
• 1/2 cup honey
• 1/4 cup Worcestershire sauce
• 2 cloves garlic, finely chopped
• 1 tablespoon dry mustard
• 1 teaspoon chili powder
• 1 cup Sauternes or sweet white wine
• 1/2 cup sherry-wine vinegar
• Salt and freshly ground black pepper to taste
• Tabasco to taste, if desired
• 1 stick (4 ounces) butter
• 4 1-pound chickens

1. Grease a round 10-inch baking dish, 2 1/2 inches deep, with melted butter.
2. Set aside.
3. Remove husks and silks from corn.
4. With a sharp knife, carefully scraping upward, slice corn kernels into a bowl, reserving the cob.
5. With the back of the knife, carefully scraping downward, scrape remaining part of kernels and milk from cob into the bowl.
6. You should have about 4 cups in all.
7. Preheat oven to 350 degrees.
8. Use the steel blade of the food processor.
9. Place corn in container with eggs, half-and-half, flour, salt, pepper and sugar and process just 3 to 4 seconds.
10. This can be done in 2 batches if necessary.
11. Pour mixture into prepared baking dish.
12. Sprinkle top with nutmeg and dot with softened butter.
13. Place dish in a larger pan in preheated oven.
14. Add enough hot water so that it comes halfway up the sides of the baking dish.
15. Bake 1 hour, or until a knife inserted in the center comes out clean.
16. Serve immediately.

butter, corn, eggs, allpurpose, salt, sugar, nutmeg, butter, scallions, honey, worcestershire sauce, garlic, mustard, chili powder, white wine, sherrywine vinegar, salt, butter, chickens

Taken from cooking.nytimes.com/recipes/11128 (may not work)