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.

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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.

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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.

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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.

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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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