Summery Corn Pudding

corn puddingThere are so many ways to make corn pudding. I have one that I use in the winter with cornmeal, and another in the wings I have yet to make that looks promising.

I tried this one and really liked it. It has a clean corn taste that is really terrific especially in the summer when corn is so darned fresh.

I did change the method a bit, but the ingredients are the same.

Give it a try and see if you like it.


  • 7-10 ears of corn (you will want a good three cups of corn)
  • 4 eggs separated
  • 4 tbsp butter
  • i tsp salt
  • 1 lg jalapeño finely diced (seeds removed if you wish)
  • 1/2 medium onion
  • 1/3 c chopped cilantro
  • 1/4 c sour cream
  • several grinds of black pepper


  1. Cut the corn off the cobs until you have around three cups. Place in a food processor and pulse six times. This releases some of the juices which give a great corn flavor. Alternately you can hand grate, but this will take a lot longer.
  2. Melt half the butter in a skillet and saute the jalapeño and onion until onion is translucent.
  3. Beat the egg yolks until lemony. You can do this with a whisk.
  4. Add everything but the egg whites to the yolks and mix.
  5. Beat the whites until stiff. Fold half into the corn mixture and then the other half.
  6. Preheat the oven to 425°.
  7. Pour the corn batter into a baking dish buttered well with the other two tablespoons.
  8. Place in oven for 15 minutes and then reduce to 350° for another 30.


NOTES: The chile is optional of course. You could use red pepper if you would prefer no heat at all. Cilantro can be replaced with parsley.

SOURCE: Rufus’ Food and Spirits Guide

OVEN: 425° and 350°

COOKING TIME: 45 minutes


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