This classic side dish is the perfect showcase for our locally grown bi-color corn, one of our specials this week here at Walter Stewart’s. It’s pure comfort food, made with real ingredients – no canned cream of corn or corn muffin mix. Jeanette Chen, of Jeanette’s Healthy Living, shares this fresh version made with whole corn and natural ingredients, including organic options if you prefer.
Ingredients
4-5 ears fresh corn, shucked
4 large eggs
1 cup organic heavy cream
1/2 cup organic milk
2 tablespoons organic sugar
1/4 cup organic unsalted butter
2 tablespoons organic flour
2 teaspoons baking powder
1 teaspoon sea salt
Instructions
Preheat oven to 350 degrees. Steam or boil corn for 5 minutes; remove, cool and cut kernels from cobs. Place in food processor, along with remaining ingredients. Process until corn is finely chopped, but still has some texture. Pour into a greased baking pan. Bake until corn pudding is set and browned on top, about 45 minutes.
Makes 8 servings
(Recipe adapted from Epicurious)