BLOGS

As a child I loved the scalloped corn my grandmother made from the corn she had canned in summer, and have made it myself many times. When we lived in Georgia, I discovered a recipe for corn pudding, which is a baked corn dish, but with more of a custard-like texture.

Mix together 1 tablespoon sugar with 2 tablespoons cornstarch and 1 tsp. salt. Beat well 4 eggs with the sugar and cornstarch mixture.

Melt 4 tablespoons butter in 2 cups hot milk. Add hot milk to the eggs very slowly, stirring all the while.
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Add 4 cups fresh corn and 2 tablespoons finely diced red bell pepper (optional). If fresh corn is not available, you can use frozen. I like the Quincy white corn for tenderness, or the Quincy yellow corn for color.The corn is sold in 2# bags in several local markets: Dan's Mkt. in Leavenworth; Martin's Mkt. in Cashmere, and I am sure it must be available in Wenatchee.

Pour into buttered 9 x 12 pan. Other sizes and shapes of pans work also. It is helpful if you can set the pan in a larger pan of hot water to bake.
Bake at 325' for 30 or 40 minutes or until set. It can still be a little jiggly in the center. When you eat it, you can think of "Field of Dreams," a great movie which centers around an Iowa cornfield.

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