Corn Pudding is a PA Dutch dish. It's a side - not a dessert. It is corn in a kind of not-sweet custard. A variation (which takes more time) is Corn Souffle.
Corn Pudding
2 c grated corn
2 eggs
1 tsp salt
1/8 tsp pepper
1 Tbl sugar
2 Tbl butter
1 Tbl flour
1 c milk
The original says "fresh corn preferred" but I always use frozen & use the blender to "grate". I only grate until it is sort of like creamed corn - not totally mush. It screws up the baking time if you don't defrost the corn first though. (I know, I've tried it!) Doubling the recipe also extends the baking time - if you use one dish.
Grate corn & add salt, sugar, pepper, flour & melted butter. Add beaten eggs & milk. Pour into a greased baking dish & bake at 350 for 35 minutes. Serves 6.
It is done when the center is "set" - like any custard - & a knife comes out clean.
Typing this out has made me hungry for this! The family will be pleasantly surprised at dinner tonight!