Side Dish

Corn Pudding

Sadly, we are at the end of the sweet corn harvest here in Wisconsin.  I know we can eat corn throughout the year, whether it is frozen or brought in from elsewhere.  But fresh, locally grown corn is delicious.

This recipe is from a cookbook David brought back as a souvenir from New Mexico when he was working on a story (he is a journalist).  I have not explored the cookbook (Red or Green: New Mexico Cuisine by Clyde Casey) very much but we like his Indian Corn Pudding recipe.  I’ve made a few changes: I use fresh corn and more bell pepper.   Both recipes taste good, but I will miss the fresh sweet corn.


Corn Pudding

2 tablespoons butter

1 teaspoon olive oil

1 small onion, white or Vidalia, chopped

1 garlic clove, minced

1 1/2 bell pepper, green or red, chopped

1/4 cup all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

1/4 teaspoon black pepper, freshly ground

3 – 4 ears of corn or 2 1/2 cups of frozen corn, thawed

3 eggs, lightly beaten

1 cup milk

Preheat the oven to 350 degrees.  Butter a 2-quart dish and set aside.

Using a sharp knife, cut off the kernels from each ear of corn.  If you are using frozen corn, thaw the corn to room temperature.

Add the onion, garlic, bell pepper and 1/2 cup of the corn kernels to a food processor.  Pulse to a fine chop. You can also finely chop the ingredients separately.


In a saucepan, heat the butter and olive oil. Add the onion, garlic, bell pepper and corn to the pan.  Cook, stirring often for at least 5 minutes.


Stir in the flour, salt, sugar, black pepper and stir until thickened.   Remove from the heat and add the reserved corn, eggs and milk.  Stir until well blended.


Pour the mixture into the baking dish and bake uncovered until the center is set (about 55 minutes).  Let it rest for 10 minutes and serve.


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