I’m a sucker for corn puddings and corn casseroles. I’m even known to use the recipe from the box of Jiffy Corn Muffin mix (recipe found here) or even the cheesy goodness of Paula Deen’s version. Since those can be a little sweet, I was pleased to watch P. Allen Smith introduce his Aunt Antha’s Sweet Corn Pudding on his show (here is the video). I cut his version down, as I rarely entertain eight people at one time these days.
4 ears fresh sweet corn, cut off the cob (about 2 cups kernels)
2 eggs, beaten
1 cup milk (for richer pudding use half and half)
1 ½ teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground pepper (white if you have it)
4 tablespoons butter, melted
Preheat oven to 350 degrees F
Put about half the corn in a blender or food processor until finely chopped.
Stir eggs and milk into a bowl. Add the corn and all its liquid. Stir to combine. Add in the cornstarch, salt, pepper and melted butter. Stir well. Pour into a well buttered baking dish and bake until the center jiggles slightly when shaken and top has begun to turn brown. This takes 30 to 40 minutes. Serve hot.