Let’s talk comfort food for a minute. Any thing with corn in it is comfort food at my house. Then there is pudding which I grew to love as a kid and still enjoy the creamy sweet comfort of it. Now let’s put corn and pudding together in the same dish - think creamed corn baked in custard – sounds good right?
Corn pudding is a southern favorite comfort food and is great for summer suppers and picnics when there is fresh sweet corn available. But don’t stop there – this dish is a staple for your Thanksgiving and Christmas dinner. If you’re lucky enough to have leftovers, it fabulous straight out of the fridge!
9 ears fresh corn *
4 large eggs, beaten
1/2 cup half-and-half
1 1/2 teaspoons baking powder
1/2 cup butter
2 tablespoons sugar
2 tablespoons flour
1/8 teaspoon freshly ground pepper
1 tablespoon butter, melted
Remove and discard husks and silks from corn. Cut off corn kernels into a bowl, and scrape milk and remaining pulp from the cob with a pairing knife to measure 4 cups. Set corn aside.
Combine eggs, half-and-half, and baking powder, stirring well with a wire whisk.
Preheat oven to 350. Melt 1/2 cup butter in a large saucepan over low heat; add sugar and flour, stirring until smooth. Remove from heat; gradually add egg mixture, whisking constantly until smooth. Stir in corn and black pepper.
Pour mixture into a greased 1 or 1 1/2 quart baking dish.
Bake, uncovered, for 40-45 minutes or until pudding is set. Drizzle with 1 tablespoon butter and additional fresh ground pepper if desired.
Broil for 2-3 minutes or until golden. Let stand 5-10 minutes before serving.
* If fresh corn not available, 4 cups of well-drained canned corn will work.
recipe adapted from Southern Living Home Cooking Favorites