Corn Pudding was something reserved just for holiday time when I was growing up ~ and that’s pretty much the case today.
There are hundreds of variations of this dish, and this is mine; with cornmeal, no Jiffy mix. The ingredients are pureed in a food processor until the corn is smashed, turning it into a creamy corn mush. It’s a sort of sweet and savory, egg-custard dish baked to a golden brown ~ almost a soufflé.
This could be made with frozen corn, or even better, fresh corn in the summertime. It would fit right in at a summer BBQ!
It’s a popular Midwest side dish that I’ve decided we should enjoy more often!
2 (14 ounce) cans corn, drained
1½ cups whole milk
½ cup cornmeal
1 tablespoon flour
1¼ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground pepper
2 tablespoons sugar
4 tablespoons butter, melted
Preheat oven to 350 degrees.
Lightly grease a 9 x 13-inch baking dish.
Place drained corn into a food processor and puree until almost smooth.
Add remaining ingredients, and blend well for a minute.
Pour mixture into baking dish.
Bake for 1 hour, or until knife inserted in middle comes out clean.
It’s easy as pie and good too!
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!