Easy Peasy Summer Corn Pudding
By: Leah Rodrigues
Published: May 31, 2013

Summer brings spectacular produce to the table and corn is just one of its delicious offerings.  This easy recipe for corn pudding from Living the Gourmet highlights this seasonal ingredient.  Fresh corn kernels are mixed with milk, eggs, butter, and a little flour - its amazing how a few ingredients can be transformed into something so tasty. This corn pudding casserole is perfect for barbecues, family gatherings, or potlucks. 
Corn Pudding
Ingredients:



Butter to grease casserole dish
3 eggs
2 cups corn (fresh or frozen)
¼ cup flour
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter
2 cups whole milk
 
Directions:








   
Fill the baking pan with an inch of water and set it in the oven. Preheat the oven to 325 degrees.


   
Grease the casserole dish with butter. Set it aside.


   
Crack the eggs into the mixing bowl, and beat them with the fork until bubbles form on the top.


   
If you are using fresh corn, cut it from the cob. If you are using frozen corn, run the bag under cold water to separate the kernels.


   
Stir the corn into the eggs. Sprinkle the flour, salt, and pepper over the eggs and corn, then mix in.


   
Melt 2 tablespoons of butter in the saucepan over low heat.


   
Add the melted butter and milk to the corn mixture and stir.


   
Pour the corn mixture into the greased casserole dish. Place the casserole dish into the baking dish of water in the oven.


   
Bake the corn pudding for 1 hour or until the knife inserted into the center comes out clean.


   
Remove the casserole dish from the oven and set the pudding on a trivet at the table and serve it warm. Enjoy!

Fill the baking pan with an inch of water and set it in the oven. Preheat the oven to 325 degrees.


     
Grease the casserole dish with butter. Set it aside.


     
Crack the eggs into the mixing bowl, and beat them with the fork until bubbles form on the top.


     
If you are using fresh corn, cut it from the cob. If you are using frozen corn, run the bag under cold water to separate the kernels.


     
Stir the corn into the eggs. Sprinkle the flour, salt, and pepper over the eggs and corn, then mix in.


     
Melt 2 tablespoons of butter in the saucepan over low heat.


     
Add the melted butter and milk to the corn mixture and stir.


     
Pour the corn mixture into the greased casserole dish. Place the casserole dish into the baking dish of water in the oven.


     
Bake the corn pudding for 1 hour or until the knife inserted into the center comes out clean.


     
Remove the casserole dish from the oven and set the pudding on a trivet at the table and serve it warm. Enjoy!