Corn Pudding

I never had corn pudding before, until my husband and I had this at a friend’s house for dinner.  Our hosts served corn pudding with spiral sliced ham.  I can hardly believe that I haven’t experienced this combination before.  I’m very grateful to have received a copy of her recipe, and will likely serve corn pudding with my spiral hams in the future.  Recently, I doubled the recipe for a church potluck.  Many people that tried it had never had it before either.  Guess what? They discovered they liked corn pudding too. I’m happy to report that you can easily make this gluten-free and dairy-free and it tastes just as amazing—nobody would ever know. In summary, this is a great side dish to serve to guests because it tastes amazing; it’s unique and people will appreciate it; it’s easy to make; goes with ham, pork, lamb, or steak; and it’s adaptable for dietary needs. That makes this a winning recipe!

Corn Pudding
2 cups corn (I used frozen white petite corn)
2 tablespoons of flour (use cassava, rice, or paleo blend for gluten free)
1 teaspoon of salt
3 tablespoons of butter
3 eggs
2 Tablespoons of sugar (optional)
1 3/4 cups of milk (you can use a non-dairy substitute)

1. Blend melted butter, sugar, flour and salt in a bowl.

2.  Stir in beaten eggs to butter mixture.

3. Add corn and milk and stir.

4.  Pour ingredients in a buttered casserole and bake 45 minutes at 325 degrees. (Use a small square casserole if making the recipe as is, if doubling, use a 9 x 13 casserole dish as pictured).

5.  Stir once halfway through cooking (when done, the pudding will be lightly golden brown and a knife will come out clean).

Note:  The mixture can be made the night before and kept in a jar in the refrigerator.  Shake well and pour into buttered baking dish when ready.

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Corn Pudding

March 1, 2012

Servings: 4-6

Difficulty: Easy

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By: Michele Tedrick, NBC-HWC, A-CFHC, Holistic Chef

Ingredients

• 2 cups corn (I used frozen white petite corn)
• 2 tablespoons of flour (use cassava, rice, or paleo blend for gluten free)
• 1 teaspoon of salt
• 3 tablespoons of butter
• 3 eggs
• 2 Tablespoons of sugar (optional)
• 1 3/4 cups of milk (you can use a non-dairy substitute)

Directions

• Step 1 Blend melted butter, sugar, flour and salt in a bowl.
• Step 2 Stir in beaten eggs to butter mixture.
• Step 3 Add corn and milk and stir.
• Step 4 Pour ingredients in a buttered casserole and bake 45 minutes at 325 degrees. (Use a small square or round casserole if making the recipe as is, if doubling, use a 9 x 13 casserole dish as pictured).
• Step 5 Stir once halfway through cooking (when done, the pudding will be lightly golden brown and a knife will come out clean).
• Step 6 Note:  The mixture can be made the night before and kept in a jar in the refrigerator.  Shake well and pour into buttered baking dish when ready.