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Export 4 ingredients for grocery delivery
Step 1
Bring all ingredients to room temperature.
Step 2
Preheat oven to 350 degrees.
Step 3
Place eggs, corn, sugar, flour and salt in a blender or food processor and pulse until mixture has a hash-like consistency (you should still have some whole corn kernels). Spoon into a 7-by-11 inch glass baking dish.
Step 4
Melt butter in microwave; set aside to cool.
Step 5
In a small saucepan, heat milk over medium-high heat until it begins to steam and show small bubbles, but isn’t yet at a full boil (this is also referred to as “scalded” milk). Remove milk from heat and let cool slightly, then gently stir into pudding, mixing well.
Step 6
Pour melted butter evenly over top of pudding; don’t stir!
Step 7
Place dish in a larger baking dish with a 1/2 to 1-inch gap between the sides of the two pans. Place on center rack in oven.
Step 8
Carefully pour hot water into the outer dish, until water reaches around halfway up the sides of the pudding dish.
Step 9
Bake for around 1 hour. For a more rustic texture, stir pudding from the bottom 2 to 3 times during baking. (Not stirring results in a smoother look and feel.) Pudding is done when set (it can still be a big wiggly in the center).
Step 10
Remove pudding from oven and water bath; let sit for around 5 minutes before serving. (If your pudding comes out watery or runny, see Tip below from my grandmother to fix.)
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