Yield: 8 servings.
5 large eggs
5 tablespoons salted butter, melted and slightly cooled
¼ cup granulated sugar
¼ teaspoon ground nutmeg
½ cup whole milk
¼ cup cornstarch
1 (15.25-ounce) can whole kernel corn, drained
2 (14.75-ounce) cans cream-style corn
Preheat oven to 400°. Prepare an 8 x 8-inch baking dish with cooking spray.
To a blender, add eggs, butter, sugar, nutmeg, milk, and cornstarch. Blend on high speed until all ingredients are well incorporated. Pour mixture into greased baking dish. Add corn and gently stir.
Bake for 60 minutes or until the center is slightly set. The pudding will continue to set up once removed from the oven. Let sit for 10 minutes before serving.
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Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
