We love corn pudding. Most recipes use a can of whole corn and a couple cans of creamed corn. I have left over corn on the cob, cooked, and wanted to use that for a corn pudding.
Googling found several of the exact same recipe on a number of sites. So that started as the basis for my version. I needed 1 pound (2.2k) of whole corn, which ended up being exactly my 4 ears of cooked sweet corn after being cut from the cobs. If I had plenty of sweet corn, I think I would have made my own creamed corn, but 2 cans from the store keep this recipe simple. I also added in a bit of nutmeg, spices, and some herbs. I think next time I would put in a tablespoon of chopped fresh chives or fresh rosemary.
We ended up having it as a side with a beef pot roast. Yum! I believe it could be left as is for a vegetarian main dish, or even add in some diced cooked beef, ham or chicken to make a casserole as a main dish. Or even more luxuriant, shrimp or bay scallops, which would cook through even if added raw.
Fresh Corn Pudding
a creamy corn pudding using fresh corn cut off the cob rather than canned whole corn.
Ingredients
- 5 large eggs, beaten
- 1/4 cup sugar (cane sugar or monk fruit)
- 5 tbsp butter, melted
- 1/2 cup half and half or milk
- 4 tbsp cornstarch
- 1/4 tsp nutmeg
- 1/4 tsp garlic powder or granulated garlic
- 1/4 tsp onion powder or granulated onion
- 1/2 tsp dried Italian herb mix
- 1 tsp salt
- 2 cans creamed corn, 14.5 oz each
- 4 ears sweet corn, cooked, and corn kernels cut off scrape the cobs for the milk and fine pieces of corn
- 12 buttery crackers, crushed
Instructions
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Preheat oven to 400F and grease a large casserole dish.
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Whisk the eggs, cooled butter and sugar well, Then add the corn starch and milk, whisking well until dissolved.
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add the nutmeg, garlic and onion powders, herbs and salt, stirring well again to combine.
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Pour in the creamed corn from the cans, and all of the corn cut off the cobs. If the fresh corn is in sheets or clumps, break up the kernels before adding.
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Pour into the casserole dish, and sprinkle with the crackers.
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Bake 45-50 minutes until set and lighlty browned.
Recipe Notes
Not only a good way to use up extra ears of cooked sweet corn, but a wonderful side dish that can be turned into the main event with the addition of your favorite protein. Stir in diced beef, ham or chicken, or go to seafood like shrimp or scallops.
It tasted sweet and creamy, and definitely like corn. Almost like eating corn cut right off the cob alone. No heavy flour or too much cracker (not that there is anything wrong with scalloped corn either!).
And what was left for the meal is super easy to reheat in the microwave the next day.
