Deep South Dining

Mississippi is blessed to have so many options when it comes to farm raised vegetables. With corn plentiful at the farmers market to day we focus on their sweet golden kernels and the many ways they are served throughout the state. Joining the conversation is Tom Pitts, who carries on his families sweet corn tradition in Indianola. Then Malcolm and Carol talk okra with Chef Enrika Williams from Fauna Foodworks.CORN PUDDINGBy Molly O’NeillServes – 4Ingredients4 ears fresh corn, shucked 2 large eggs ¼ cup sugar (If corn is sweet, half the sugar) 4 tablespoons unsalted butter, melted ½ teaspoon freshly grated nutmeg ½ teaspoon salt ½ teaspoon vanilla extract 1 cups milk ½ cup half-and-half Directions1.  Preheat oven to 350 degrees. Using a sharp knife, cut the surface of the kernels from the cob. Using the back edge of the knife, scrape the remaining corn from the cob. Combine all the corn, eggs, sugar, 2 1/2 tabl