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Harvest Corn Pudding

Ingredients

  • 1/2 cup flour
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • 4 eggs
  • 4 cups half/half or whole milk
  • 1/3 cup honey
  • 4 tablespoons butter, melted and cooled
  • 4 cups corn kernels
  • 1/2 cup diced scallions
  • 1 cup diced sweet potato

Directions

  1. Butter a 2-quart baking dish and set aside.
  2. Preheat oven to 425F
  3. Butter a 12 x2x 9-inch casserole dish and set aside.
  4. In a bowl combine the flour, salt and nutmeg and set aside.
  5. In a separate bowl, whisk the eggs until foamy; whisk in the honey and melted butter. Stir in the corn kernels and scallions until well combined. Gently stir in the sweet potatoes.
  6. Stir the flour, salt and nutmeg into the corn mixture and spread into the casserole dish.
  7. Stir the flour, salt and nutmeg into the corn mixture and spread into the casserole dish.
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