My great-grandmother grew up in Olive Hill, Kentucky. This is a traditional sort of recipe, the kind that would have been easy to make and would have fed the entire family. My grandmother grew up eating it and always served it at her Thanksgiving table. Now my mother does the same.
Kate's Great-Grandmother's Corn Pudding
- 8-10 ears corn, kernels cut off
- 1 1/2 cups milk (use whole for best flavor)
- 4 eggs
- 1 tbsp flour
- 1 tsp salt
For added zest, throw in 3/4 cup chopped sun-dried tomatoes (dry, not oil-packed).