Corn Pudding Recipe

Corn & Cheddar Pudding

One of our most requested side dishes when local sweet corn is in season – frozen corn from the garden extends the season!

5 Eggs                        1/3 cup All Purpose Flour 
1 ½ Cups Whipping ( 35%) Cream         Pinch Black Pepper
1 Cup Butter milk  ( or  2%)            ½ tsp salt
1 can ( 14 oz) Cream Style Corn        1 tbsp sugar 
Dash Siracha or hot sauce            ½ tsp Baking Powder    
2 Cups Corn Kernals
1 ½ cups Shredded Cheese( I use a mix of Cheddar and Monterey Jack)

Oven preheated to 375’F  
Butter & dust with Cornmeal 8 Ramekins or Baking dish

1.    In a medium size bowl, mix all dry ingredients together.
2.    Whisk together eggs in a med- large bowl.
3.    Stir in Milk, Cream, Creamed Corn and Hot Sauce
4.    Mix in dry ingredients – stir to combine.
5.    Fold in corn and cheese – pour into prepared dishes
6.    Bake 30 minutes ( 40-50 for single pan) until the top rises slightly, turns golden brown and a knife or skewer inserted in the pudding comes out clean.
7.    If using ramekins, let rest for a couple of minutes before turning out onto plates.