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Either I’m serving too much corn on the cob or I’m not making it yummy enough to devour in one sitting, because several ears of leftover cornkeep finding their way into my the refrigerator. So when I paid a visit to that marquee food siteandcorn pudding was splashed all over the homepage, I couldn’t resist. I’ve never made corn pudding, heck I’ve never eaten corn pudding. Maybe it was that corn pudding sounded contradictory like ham gelato or President Palin.

A fitting dish for celebrating the end of summer as we do on Labor Day, when we weep for the unavoidable end of succulent tomatoes, berries, fresh corn, and white shoes.
I barreled through the recipe all the while thinking of ways to convince my son that more than two foods baked together is not an interrogation strategy of torture to get him to talk (although I still have questions about battery thievery in our household). The pleasure to strain, and tasty to waisty ratios on this creation surprised me. To show you how easy, I made you a clickable recipe gallery.


I prepared this in advance, leaving the baking for dinnertime. The wafts made our kitchen smell as though a real cook lived here with sweet and savory scents fighting each other for attention.
From a nutritional perspective, corn pudding could be a Meatless Monday front runner if we include a vegetable. Eggs, milk, and cheese provide protein and the corn, as a fiber loaded starch, fills the bread serving. The recipe called for cheddar cheese, I used a smaller portion of havarti opting for white cheeses where I can. The flavor is creamier and bigger than the recipe lets on.

For the record, the boy complained all the way through the four bites Mommy Dearest made him eat. Hmm. What would Dick Cheney do?


summer corn pudding for the season’s unofficial last weekend

preptime 15 minutes serves 4 (side dish)

baketime 40 minutes – 15 minutes resttime

1 T butter

1 c fresh corn kernels (about 1-2 ears)

2 scallions, chopped, white and light green portions

2 large eggs

1 t honey

2 t all-purpose flour

1/2 c whole milk

1 pinch cayenne pepper

1/4 c coarsely grated sharp cheddar cheese, plus 1 T

kosher salt and ground black pepper

2 large, fresh basil leaves

  1. Preheat oven to 350 degrees.
  2. Using a large skillet, melt the butter over medium-high heat. Add the corn and scallions and sauté for 3 minutes. Remove skillet from heat.
  3. In a large bowl, beat the eggs slightly. Add the honey, flour, milk and cayenne. Whisk to combine well.
  4. Add the corn-scallion mixture to the bowl, as well as the 1/3 cup of grated cheddar. Mix thoroughly.
  5. Roll the basil leaves into a little cigar. Slice thinly and add to the pudding. Stir.
  6. Pour the pudding into a small square, greased baking dish. Sprinkle top with the 1 T of reserved cheddar.
  7. Bake for 40 minutes. Allow pudding to rest 15 minutes before serving.
crunchtimewarp (ways to make it faster)
  • Use frozen corn kernels.
  • Prepare pudding ahead of time and bake when ready to serve.
recipe adapted from Food 52 and provided by your friends at crunchtimefood.com


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