Corn Pudding

Photography by Mikhail Boutchine, Haigwood Studios

Recipes by Kathy Dawson, Kitchen Manager, Len Foote Hike Inn

Yield: 10 to 12 servings
 2 eggs
 1 1/2 cups milk
 2 tablespoons flour
 3 tablespoons sugar
 1/2 teaspoon salt
 1/2 teaspoon pepper
 3/4 cup bread crumbs, divided
 4 cups fresh corn removed from cob (or may use frozen corn)
 3  tablespoons melted butter

Preheat oven to 350 degrees. Blend eggs and milk together in a medium-sized bowl. While whisking, add flour, sugar, salt and pepper to the liquids. Stir in 1/4 cup bread crumbs. Place corn in a 10-inch iron skillet. Pour milk mixture over corn. Bake for 1 hour. Meanwhile, combine remaining 1/2 cup bread crumbs with melted butter; mix until all crumbs are moist. Remove skillet from oven after 1 hour and top corn with crumb mixture, spreading it evenly on top of casserole. Bake an additional 10 minutes. Serve family-style directly from skillet, using an insulated handle grip.

Len Foote Hike Inn
240 Amicalola Falls State Park Road (Dawsonville)
 800/581-8032
hike-inn.com

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