- 1 (7 1/2-ounces) package Cope's corn (toasted dried sweet corn)
- 4 cups whole milk
- 1 cup well-shaken buttermilk (not powdered)
- 4 large eggs, lightly beaten
- 1/2 stick unsalted butter, melted and cooled
- 2 tablespoons sugar
- 2 tablespoons all-purpose flour
- Preheat oven to 350°F with rack in upper third. Butter a 2-quart shallow baking dish.
- Whisk together all ingredients with 1 1/2 teaspoons salt and 1 teaspoon pepper in a large bowl.
- Transfer to baking dish. Bake until pudding is set, 1 to 1 1/4 hours. Cool 10 minutes before serving.
- Josmeyer Les Folastries Gewürztraminer '05