Monday, August 13, 2018

Zippy Sweet Corn Pudding

It is corn season here in the heartland and, trust me when I tell you, it is plentiful! Supermarkets are selling it five and six ears for a dollar. A price like that is hard to resist, so I don’t even try. My dad, who is scouting out bargains at all of the local markets in his neighborhood, will often call me to tell me where I can get the most amount of corn for the least amount of money.

As I looked at my vegetable crisper this morning, laden with fresh ears of corn, to such an extent that I thought I heard the scallions gasping, I decided I needed to do something with it. I started rummaging around for recipes and I came up with one for sweet corn pudding. Just the sound of this recipe got me thinking about autumn leaves, crisp, juicy apples, a crackling fire in the fireplace, and cooler weather! 

This recipe looked so easy that I had to make it. While I was eating it, wishing for a larger spoon, I was thinking that even though it is way too early to start planning Thanksgiving dinner, this would be a perfect addition. There is absolutely nothing to it; everything gets thrown into the food processor and poured into a baking dish. It can then be refrigerated until you’re ready to bake. My friend, Linda, and says that my Smothered Green Beans are the best vegetable dish that she has ever tasted. Well, Linda, wait until you taste this! This is going to be a crowd pleaser, I guarantee, so you may want to make a bigger portion. Now, I think I may just need to stock up on some more of that fresh corn.

It’s not pretty, but it sure is good!
Zippy Sweet Corn Pudding
Slightly adapted from

4 cups fresh corn kernels
4 large eggs
1 Melissa’s pickled jalapeƱo, halved and seeded
1 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 350°F. Butter an 8x8x2-inch glass baking dish, or similarly sized casserole dish. Place all ingredients in a food processor and pulse until almost smooth. Pour batter into prepared dish. Bake pudding until golden brown and center is just set, about 45 minutes. Cool 10 minutes; serve.

Another crowd-pleasing corn recipe is this Mexican Street Corn off the Cob.

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Debbie - Mountain Mama said...

I have never tried corn pudding but now I'm going to have to!! Our local market had corn 4/$1 so I bought some last week and it was so disappointing! I'm waiting now for the farm stands to have some!

Anonymous said...

This looks amazing!! Pinning it for later. Thanks so much for sharing with us at the Whimsical Wednesdays Link Party!

Anonymous said...

This looks amazing!! Pinning it for later. Thanks so much for sharing with us at the Whimsical Wednesdays Link Party!