I pulled out my copy of My Kitchen Year by Ruth Reichl and turned to the summer section. I was determined to complete more recipes from this book. Corn was on sale at my local Sprouts Market 6 ears for $1 so I decided to make this corn pudding recipe since it called for 6 ears. This is not a light dish with cream, eggs and butter as part of the ingredients. The corn flavor really shines through in this dish. Two of the ears are grated creating a more creamy texture while four of the ears the corn kernels are cut off. After cutting, the ears are steeped in the cream for more flavor. All ingredients are blended together with the addition of sugar, flour, salt and eggs. This dish bakes for one hour and comes out golden brown. I expected this to be more pudding- like but it is really an egg/corn dish. I did like it but just not what I expected. I can see why Ruth recommends it as a breakfast dish, I served it as a side dish for dinner. The recipe is also available from Ruth’s website.