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This creamy Corn Pudding side uses fresh corn on the cob
"I made this corn pudding recipe using frozen corn and it was really good!
thanks, Andy"
| It's OK to substitute frozen corn if fresh corn is not is season.
This vegetarian side dish recipe complements most any main course, or can easily be the main course itself when you add a simple salad and another simple vegetarian dish, like green beans or asparagus.
I sometimes add some diced red pepper to this corn recipe,which give it a nice zing and adds in some attractive color to the finished dish.
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Corn Pudding | Corn Pudding | | | | | | 6 ears | | corn | | | 3 Tbs | | unsalted butter | | | 2/3 cup | | heavy cream | | | 1 Tbs | | sugar | | | 1/4 tsp | | freshly ground black pepper | | | 1 1/3 cups | | milk | | | 4 | | eggs | | | 1 Tbs | | cornstarch | | | | | | | 1 | Cut the kernels from the corn ears into a medium bowl, scraping all the cobs to get the corn milk, too. You should have 2 1/2 to 3 cups of corn and corn milk in the bowl. | | 2 | Preheat oven to 350* | | 3 | Beat the eggs in a small bowl. Spray a baking dish or 6 individual ramekin dishes with non-stick spray. | | 4 | Heat a large skillet over medium heat and add the unsalted butter. Watch the butter carefully, so it does not burn, but just begins to foam. When the foaming subsides, add the corn. Cook, stirring often, until the corn is bright and the liquid has almost evaporated. | | 5 | Add the cream, pepper and sugar. Continue to cook until thickened and your stirring spoon seems to be well coated, about five minutes. | | 6 | Place the corn mixture back into the bowl and add the milk. Stir and then whisk in the eggs and the cornstarch. Pour all into the prepared baking dish. | | 7 | Place the baking dish into a larger pan and fill this outer pan with water halfway. Set both the pan of water and the corn casserole into your oven and bake for 20-25 minutes, until the center jiggles slightly when shaken and the top is lightly browned. | | 8 | Carefully remove the corn dish from the oven and let cool 10 minutes. | | | | | Servings: 6 | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | The following ingredients were not linked to the ingredient database and were not included in the nutrition information: | | corn | | | | | | | | | Amount Per Serving | | | | | Calories | | 194.10 | | | Calories From Fat (72%) | | 139.25 | | | | | % Daily Value | | Total Fat 15.59g | | 24% | | | Saturated Fat 8.59g | | 43% | | | Cholesterol 201.35mg | | 67% | | | Sodium 121mg | | 9% | | | Potassium 146.07mg | | 4% | | | Carbohydrates 6.58g | | 2% | | | Dietary Fiber 0.04g | | 0% | | | Sugar 5.16g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 6.55g | | | | | Protein 7.00g | | 14% | | | | | | | | | | | | |
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