ANOTHER CORN PUDDING

When I worked in New York, I needed to get away from the tension of that job on weekends and instead of fighting the traffic to the Hamptons on Long Island, the way so many New Yorkers do, I came back to Baltimore on the train. Some of my friends wondered why, when I lived in the most exciting city in the world (so they thought), I would choose to come back to what they perceived as such a dull one. But it was exactly that - the lowered tension - that brought me here.

During the train ride home, I would catch up on my work from the past week, dictate notes to myself for the week ahead and try to organize my hectic business life. When that was accomplished, I would read - anything I could get my hands on. During one trip, I found a "Town and Country" magazine in the seat pocket in front of me, obviously left by someone who got off the train in New York. This recipe for another corn pudding (in addition to the one from my friend Ellie Karanzuskus, already posted here) was on the back page, a kind of "throw away" last-look at the town and country life.

Barton Gubelmann, to whom this recipe was attributed and who was apparently a society hostess of some repute in Palm Beach, said she served it often and it was always a hit. I've tried it and she's right. Despite where it was in "Town and Country," it's definitely not a throw-away.

ANOTHER CORN PUDDING

serves 6



2 14-oz cans of white corn, drained

3 eggs

1 stick unsalted butter, melted

1 T flour

1. Put eggs first, then corn, melted butter and flour in a blender. Blend until smooth. Pour into a lightly buttered one quart souffle cish and bake in a preheated 350 degree oven for 1 hour.

Note: you can use leftovers by making the pudding into patties. Cover with a flour, egg, bread crumb ritual bath and saute them just until the bread crumbs are golden.