Beaumont Inn’s Famous Corn Pudding is a regional favorite and is one of our most often requested recipes.
2 cups white whole kernel corn, or fresh corn cut off the cob
8 level tablespoons flour
1 quart milk
4 rounded teaspoons sugar
4 tablespoons butter, melted
1 teaspoon salt
Stir into the corn, the flour, salt, sugar, and butter. Beat the eggs well; put them into the milk, then stir into the corn and put into a pan or Pyrex dish. Bake in oven at 450 degrees for about 40-45 minutes.
Stir vigorously with long prong fork three times, approximately 10 minutes apart while baking, disturbing the top as little as possible.