Adapted from Seriously Simple Parties by Diane Rossen Worthington
I made this corn pudding as a side dish for the Whole Slow-Roasted Salmon with Buttermilk Garden Herb Dressing for “Thanksgiving dinner.” It was a great discovery. It’s simple, quick, with little hands-on time and delicious. After seeing several other corn pudding recipes, what surprised me about this one is that it has no butter. Enjoy!
- 4 cups corn kernels
- 4 large eggs
- 2 cups of milk
- 2 tbsp fresh basil, finely chopped
- ¼ cup cornmeal
- ¼ cup all-purpose flour (I used whole wheat instead)
- ¼ tsp baking powder
- 1 ¾ tsp salt
- Freshly ground black pepper, to taste
- Preheat the oven to 350F (177C).
- Combine the corn kernels, eggs, milk, basil, cornmeal, flour, baking powder, salt and pepper in the bowl of an electric mixer or blender. Mix or blend the mixture at low speed until very smooth.
- Grease an 8-inch baking dish. Pour the pudding mixture into the dish.
- Put the dish in a larger pan. Put the pan in the oven and pour enough hot water into the larger pan to come about halfway up the sides of the baking dish.
- Bake the pudding for about 50 minutes until a toothpick inserted in the middle comes out clean and the top is golden brown. Serve immediately.
Comments: This is truly a very easy and versatile dish. It goes well as a side dish for chicken, fish and meat but can also be served a main course. This corn pudding is great hot out of the oven but can also be served at room temperature at a summer party, for example. You can make it up to 4 hours ahead and kept covered at room temperature. You can later reheat it at 350F for 10 to 15 minutes.