Monday, July 12, 2010

Corn Pudding - - with fresh corn!

Corn Pudding is a staple of our family's Thanksgiving and Christmas meals. However, when you make this with fresh corn in the summer, it doesn't feel wintry at all. We just had it last night, and it was amazing!

The ingredients are pretty simple - except for the corn, the ingredients are all items you probably keep in stock.

2 eggs, lightly beaten

1 cup evaporated milk

1/4 cup sugar

2 1/2 TB flour

2 TB melted butter

Salt, to taste

1 1/2 to 2 cups fresh corn, cut from the cob

I found that I needed 4 ears of corn; however, the ears I was using were medium-sized.

To cut the corn from the cob, hold the corn steady over a cutting board, and use a straight-bladed knife to slice down the cob. Don't cut so close that you feel much resistance - that means you're getting too much of the cob. I've read you should slice off 2/3 the height of the kernels, if that helps.

As you can see, the kernels sort of fly everywhere. Upon reflection, I should have used a larger cutting board, to help catch them. A few found the floor, too. (Okay, okay, more than a few!)

Many kernels will be stuck together, but they will break apart when you mix them into the batter. In no particular order, combine all the ingredients in a mixing bowl, and pour them into a greased baking dish. An 8" or 9" round (or square) pan would work well. I used an 8" diameter, round glass dish.

Bake for 50 to 60 minutes at 350 degrees, or until the top and sides are lightly browned. 

You can also tell if it's done by sticking the tip of a butter knife into the center. If you can see the bottom of the dish without the pudding running over, it's sufficiently cooked.

I served the corn pudding alongside Cajun Blackened Catfish, Watermelon, and Fried Okra with Remoulade Sauce.

All things considered, this meal doesn't take long to prepare. The corn pudding takes about 15 minutes to get to the oven; then, you just leave it to bake. You can slice your watermelon anytime, and just leave it to chill in the refrigerator. The catfish and okra take about the same amount of time to cook - you can slice the okra & mix the Remoulade while the frying oil heats*.

To speed up the process even more, I mix large batches of the Cajun spices so I have them on hand when needed. I just put it in an old spice container, re-labeled.

In case you're wondering what to do with the rest of the evaporated milk, you can just use it as part of the milk required in a muffin recipe. I'm working on a new blueberry muffin recipe (coming soon!), since my favorite ones aren't exactly healthy. 

*Or, your sous-chef (aka spouse) can slice the okra & mix the sauce for you! Thank you, Dinah! Baby Rosie appreciated it, too - - I was busy feeding her.

1 comment:

spoon said...

definitely looking forward to trying this, thanks for letting us know about it. and, yes, it is great to follow someone else and their adventures with the produce box!