Fresh Corn Pudding

A souffle-like creation that showcases the best of corn season – this is the dish of the summer. No contest.

This simple recipe comes together like a dream and makes for a truly delicious dish that is really only worth making when our local corn is in season. Don’t hesitate, whip up a batch asap!

 

 

 

There are as many corn pudding recipes as there are kernels in a corn maze, but many of them are piled high with so much sugar as to more rightfully be served as dessert. One variation worth trying comes from Chef Elle Simone Scott. Try her Mississippi Corn Pudding – it calls for heavy cream, sour cream and crushed Ritz crackers. Seriously – what are you waiting for?

Now, for our Fresh Corn Pudding, which we chose because it has the least amount of sugar added to the recipe and really lets the true sweetness of the corn shine through, there is one extra step you might consider. Do some prep now to ensure you’ve got the star ingredient all year round. Namely, buy a bunch of corn and grill it, slice the kernels off the cob and freeze in 2 cup sized portions – that way you’ll always have corn ready to make this recipe anytime of year. Now, you don’t have to grill it, you could just process it fresh and raw. But grilling really elevates the flavour. It’s definitely worth the time to take that extra step.

 

 

Fresh Corn Pudding

Ingredients

½ cup butter

2 eggs, beaten

2 teaspoons salt

2 tablespoons white sugar

ground black pepper to taste

2 cups milk

¾ cup all-purpose flour

2 scallions sliced

2 cups fresh corn

 

Directions

Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9×13 inch baking pan and set in oven to melt.

In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn and scallions. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan.

Bake in preheated oven for 1 hour or until set in center and golden brown on top.