Creamed Corn Pudding

By Lisa Schroeder
Published on: September 2, 2017

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In the height of summer, when fresh, sweet corn on the cob is both plentiful and cheap, I always buy way more than my fridge can handle. When I tire of eating it on the cob, I slice the kernels off to make this decadent corn pudding. It comes together pretty quickly and is great with pecan-crusted catfish, pork chops, steak, and just about anything off the grill. It also freezes well.

10 ears fresh corn on the cob (or about 5 cups kernels)

5 large eggs

1 ¼ cups heavy cream

3 tablespoons maple syrup (any grade)

1 ¼ teaspoons kosher salt

½ teaspoon freshly ground black pepper

Heat the oven to 425 degrees F. Butter a 13 x 9 x 2 baking dish or spray with non-stick cooking spray.

Shuck the corn, removing the fine strands of cornsilk in the process. Break the corn in half. Stand the flat end of the corn on a rimmed baking sheet (to catch the kernels), and use a sharp knife to cut down the length of the cob to remove the kernels, being careful not to cut too far into the cob, which will give you hard bits. Rotate the corn as you work.

Measure the kernels (you should have about 5 cups) and place half (2 ½ cups) of them in a food processor. Process the kernels until puréed.

In a mixing bowl, beat the eggs, cream, and maple syrup together. Add the corn purée and the remaining 2 ½ cups whole corn kernels, and season with the salt and pepper. Mix well, then pour into the prepared dish (make sure to evenly distribute the whole corn kernels.)

Cover with foil and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Lisa Schroeder

Lisa Schroeder

Lisa is the chef/owner of Mother’s Bistro & Bar in Portland, Oregon. Her award-winning restaurants have been featured in The Oregonian, Food & Wine, Cooking Light, Town & Country, USA Today, and Bon Appetit.

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