Maize is the American name for CORN.
Maize Pudding is a corn bread pudding made from ears of corn rather than corn meal. It may be served hot or cold.
1 oz. plus
1 teaspoon butter
4 young ears of corn
4 eggs, lightly beaten
2 oz. flour, sifted
1 teaspoon salt
½ teaspoon white pepper
12 fl. oz. milk
Using the teaspoon of butter, lightly grease a 2-pint ovenproof dish. Set aside.
In a small saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat and set aside.
With a sharp knife, cut the corn kernels from the cobs and place them in a medium-sized mixing bowl. Add the eggs and stir well to mix. Add the flour, salt and pepper, a little at a time, beating constantly. Stir in the melted butter and the milk, beating until the mixture forms a batter.
Pour the mixture into the prepared dish and place the dish in the centre of the oven. Bake for 1 hour, or until the pudding is set and a skewer inserted into the centre comes out clean.
Remove from the oven and serve hot or cold.