I’ve made many corn puddings in my life, but none as delicious as this. For those of you who aren’t from the South, corn pudding is classic comfort food. It’s like creamed corn and a quiche got married and had a baby. It’s filling, but light. Tasty, but not over the top. The perfect summer food. Best of all, it’s super easy to make (and only has four ingredients).
I like to serve it on hot nights as the main dish with an array of veggies — this time with steamed asparagus and sliced tomatoes.
Why is this particular recipe so good? Well, I doubled the amount of corn and added some cheese. And not just any cheese, but Trader Joe’s blend of smoked cheeses. Which sounds weird, but it’s oh so good. The result was creamy and cheesy — almost mac and cheese-esque.
I failed to get a great picture of it, but hopefully you get the gist and will be inspired to try it too!
THE BEST-EVER CORN PUDDING
(gluten-free and vegetarian)
serves 4
5 organic eggs
2 cups milk (2% or whole)
5 ears of corn, cut off the cob
3/4 c shredded cheese (smoked gouda or sharp cheddar are best)
salt and pepper to taste
Pre-heat oven to 375 degrees. In a large mixing bowl, beat eggs. Whisk in milk until blended. Add corn and stir. Pour into a baking pan (6×6? 6×7? Basically, half the size of a regular casserole dish). Bake for 20 minutes. Remove and sprinkle cheese on top. Bake for another 20 minutes, until top is bubbly and slightly browned. Remove and let cool for 10 minutes before serving.
