There 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
- 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.
- Melt half the butter in a skillet and saute the jalapeño and onion until onion is translucent.
- Beat the egg yolks until lemony. You can do this with a whisk.
- Add everything but the egg whites to the yolks and mix.
- Beat the whites until stiff. Fold half into the corn mixture and then the other half.
- Preheat the oven to 425°.
- Pour the corn batter into a baking dish buttered well with the other two tablespoons.
- 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
- Sweet Corn Pudding (morceauxfood.wordpress.com)
- Corn Pudding & Casseroles (lovingfoodfashionlife.com)
- #2: Savory Corn Pudding (cplateclub.wordpress.com)
- Thanksgiving 2009: Real Creamed Corn Pudding (thebittenword.typepad.com)
This is a thoroughly Mexican dish and probably has as many variations as their are Hispanics in New Mexico!
It’s main feature is the Calabacita or”little squash”. You probably can’t get the variety we use here in the Land of Enchantment which is called a Calabacita Italiano, but a plain old regular zucchini will do. These are just a bit milder and sweeter.
This is a wonderful side to any number of meat dishes, unlimited in fact, so don’t be afraid to use it with some utterly red/white/blue dishes like fried chicken or fried pork chops. It goes with anything.
Recipe from Adobe Nido.
- 1 each yellow summer squash and Calabacita squash (or zucchini), medium-sized
- 1 c corn, frozen, fresh off the cob or canned
- 1/2 c diced sweet onion
- 1/2 c grated cheese (to be authentic use queso fresco or cotija) otherwise a Monterey jack works well.
- 1-2 cloves garlic grated
- 1/4 c roasted chopped green chili (Hatch is best but you can substitute Anaheim or Poblano). Sear the outside until blackened, remove the skin, remove seeds and chop. One should be enough. Left overs can be frozen for another use.
- 1 tsp olive oil
- salt and pepper to taste
- Preheat oven to 350°.
- Wash squash and then dice up.
- Saute onion in olive oil until just about to turn brown. Add the garlic about midway and add salt and pepper.
- Add the squash and cook until about half done, still a bit crisp.
- Add the corn, mix in.
- Turn off the heat and add the chili and the cheese. Stir and pour into a casserole dish.
- Place in oven uncovered for 30 minutes or until cheese is melted and things are getting bubbly.
NOTES: This goes wonderfully with some carne guisada with refried beans and some rice. But as I said, it’s versatile enough to go well with any main meat dish.
Did I ever mention to you that I love corn?
I really do. I stick it in meatloaf and in all manner of things. Nothing is better than fresh corn on the cob. Nothing is better than a corn souffle, or a corn pudding, or a kernel of corn on the ground. I will gobble it up if it’s corn.
I ran into this great recipe at Susartandfoodblog and utterly loved it. I made just one tiny little change which reflects my other love affair–sticking jalapeños into everything. Well not everything, I don’t slip them down my bra or put them in my computer ports.
I didn’t make the salsa she offered on the link above, because I made gazpacho and had these with it. It was glorious, I tell you, glorious. Okay, it was good eats. Enough said. Follow the recipe and enjoy.
- Scrap the kernels from 2 ears of corn (alternatively roast the ears first on the grill and then scrap)
- 1/2 c finely diced green onions (about 3)
- 1-2 finely diced jalapeños, seeded as you wish
- 1 c flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder or granules
- 2 eggs
- 1/2 c milk
- 2 tbsp butter, melted
- 4-6 tbsp oil
- Place the corn, green onions and jalapeño in a bowl.
- In a second bowl, put all the dry ingredients.
- In a third bowl, mix the eggs, milk and butter.
- Add the third to the second and mix lightly.
- Fold in the corn mixture.
- Heat up the oil in a fry pan.
- Drop by large tablespoons into the oil and mash down a bit. Cook until browned and flip. Cook until done.
- Remove to a cooling rack overlaying a cookie sheet layered with paper toweling. Place in a 200° oven to keep until all are finished, and then serve.
I was not familiar with corn casseroles. They were not on the menu of any of my relatives in my youth.
But. I do love corn. So I went on a quest to find the perfect recipe.
And I sort of found it, since I liked the idea of cornmeal in it. That seemed sensible. But JiffyMix? I don’t like boxes and ingredients I can’t pronounce.
So, I pondered and added and subtracted, and I stomped my foot about three times, and finally came up with this combo of other recipes and an idea or two of my own.
And I do think that it came out darn well.
And I hope you agree.
So try it.
- 1 15oz can regular corn, drained (or equivalent fresh or frozen)
- 1 15 oz can creamed corn
- 1/2 c diced onion
- 1/2 c diced green pepper
- 1 jalapeño diced (remove seeds if you don’t like heat)
- 1/2 cup roasted red pepper, chopped
- 2/3 c sour cream
- 2/3 c cream
- 2 eggs whisked
- 1/2 stick butter melted
- 1/2 c flour
- 1/2 c cornmeal
- 2 tsp baking powder
- 3 Tbsp sugar
- 1 tsp pepper
- salt to taste
- 2 cups shredded cheese ( I used sharp cheddar)
- Pre-heat oven to 350°.
- In a skillet, saute the onions, green pepper and jalapeño until softened. Set aside
- In a large bowl put the corn, the cream, sour cream and melted butter. Be careful that it’s not too hot and then add the eggs. Add the roasted red peppers.
- In a separate bowl add the dry ingredients and whisk.
- Add the sautéed veggies and then the dry ingredients to the corn mixture.
- Add the cheese, and stir until just mixed.
- Turn into an oiled casserole and cook for 45 minutes or until bubbly and browning slightly. Remove and let sit for 15 before serving.
Serves: 6 at least.