Friday, August 12, 2011

Fresh corn and summer... good food and good times!


Corn Pudding is an American dish (casserole) that has strapping Southern roots. It has gained popularity in other regions of the nation as well as in the world. There are many recipes available and each family has its favorite. The basic recipe calls for corn, sugar, eggs, salt, pepper, butter, cream or half-and-half. The key ingredient of course is the corn and the flavor of the final product depends on the type of corn used and whether it was made from fresh, frozen or canned kernels. Other ingredients such as chopped poblano peppers, garlic, cheeses, meats (sausage, ham), diced onions, etc. have been added to make this recipe a little bit more interesting or to claim ownership to the best corn pudding recipe yet!

Originally, the pudding was baked in a wood stove oven. Today, you may find instructions on how to bake the pudding using a microwave, a slow cooker or using a water bath. Many old recipes call for stove-top cooking with a well seasoned cast iron skillet.

If you haven’t had a chance to try corn pudding yet, you should give it a go. It is delicious, easy to make and you can assemble it in advance and have it ready to bake before dinner time. Who knows, this could be one of the side dishes making a recurrent appearance for your Thanksgiving dinner.


1 stick butter
5 cups fresh corn kernels cut off the cob (about 6 – 8 ears)
4 large eggs, beaten
1 cup  heavy cream
1/2 cup yellow cornmeal
1 tablespoon sugar
1 tablespoon  salt
3/4 teaspoon pepper
1 cup dice mozzarella cheese

  • Preheat the oven to 350 degrees. Spray ramekins with Pam or other vegetable spray.
  • Melt the butter in a large pan and saute the corn over medium-high heat until tender.
  • Whisk together the eggs and cream in a large bowl and add to cooked corn. Add the cornmeal, sugar, salt and  pepper and diced cheese. 
  • Ladle mixture evenly into ramekins. Put ramekins in a baking pan just large enough to hold them and add enough hot water to reach halfway up sides of ramekins.
    Bake corn puddings in middle of oven 40 minutes, or until tops are  golden and firm to the touch. Remove ramekins from water and cool slightly on a rack, about 5 minutes.Bake for about 30-40 minutes or until top is golden brown and set.

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