Rockaway Beach: Corn, Corn and Puddin'

Recipe Requested by Robert of the superlative WhiteTrashBBQ Blog.

Adapted from a recipe in The New York Times Heritage Cookbook by Jean Hewitt 1992 edition from Wings Books. Originally published in 1972 (the year I was born).

2 Cups cooked corn
1/4 Cup minced shallots
3 Eggs, lightly beaten
2 Tablespoons melted butter
2 Cups milk, scalded
1.5 Teaspoons salt
1/2 Teaspoon freshly ground black pepper
2 Cups finely grated Asiago cheese

1 Preheat the oven to 325
2 Combine all ingredients then turn into a greased 2 quart baking dish.
3 Set dish in a pan with hot water extending halfway up the sides.
4 Bake 1 hour, replenishing the water, if necessary.