Bewitching Corn Pudding 
Top this baked corn, egg, cream, and milk mixture with a witch-shaped olive topper. Serve warm as a side dish to chicken or beef.
Ingredients:
- 2 cups fresh corn kernels
- (about 5 ears)
- 1 cup whipping cream
- 1 cup whole milk
- 3 eggs, well beaten
- 1/4 cup all-purpose flour
- 2 tablespoons butter,
- melted
- 1 teaspoon salt(I use
- Kosher salt)
- 1/2 teaspoon white pepper
- Favorite witch or witch-
- hat cookie cutter
- Chopped black olives,
- drained
- For another variation...
- Favorite pumpkin cookie
- cutter
- Toasted pumpkin seeds
Directions:
Preheat oven to 325 degrees F. Butter a 1-1/2 quart souffle or baking dish. Combine all ingredients in large bowl. Pour into prepared dish and place in larger pan partially filled with hot water. Bake 1-1/4 hours, or until knife inserted in center comes out clean and dry. When close to done, remove the corn pudding from the oven. Take cookie cutter and gently press into center of corn pudding to form a design outline. Place the black olives into the shape of the design (witch or witch-hat). Bake until corn pudding is set. Variation: I have also taken toasted pumpkin seeds and placed them into the shape formed by a pumpkin cookie cutter. I have also used the black olives in the middle as a witch or witch-hat design and placed toasted pumpkin seeds around the edge of the souffle or baking dish.
Number of Servings: 6 servings
Notes from the Cook: An extremely easy, eye-catching and delicious Halloween side dish!