Everyone has “their” holiday and mine is Thanksgiving. Each year, I spend weeks planning the perfect menu. I evaluate what worked last year and what recipes I should change/remove from the grand feast (homemade cranberry sauce… I’m looking at you) but the one dish that always has a spot on my menu is The Beaumont Inn’s Famous Corn Pudding. It is divine! The storied Inn has been whipping up this elegant dish for years and it is one of their most often requested recipes by their guests.
If that doesn’t convince you that this delicious dish should be on your Thanksgiving table…it also freezes beautifully and you probably have these ingredients in your arsenal already! Please consider making this immediately, if not sooner!
Beaumont Inn's Famous Corn Pudding
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.