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I love brunch in the summer – more specifically, Sunday morning gatherings with friends or family. Most of the invitations I receive or brunches that I host become potluck events – easy, casual ways to entertain. Unlike many people, I never sign up for bringing fruit, or coffee, or orange juice or bagels (not that there’s anything wrong with that!). I suppose I figure, because cooking is easy and joyful for me – why not make something homemade. And I tend to make food that presents as more hearty, a little eggy, often a savory dish. One of my “go to” recipes has been Spinach or broccoli frittata. This summer, however, I have a new fave. I’ve been buying fresh sweet corn to grill, to put into salads or soups and this week I remembered an old recipe in my files for a corn “pudding.”
Some recipes require a lot of chopping, sauteeing, baking, what have you. This little gem requires nothing. Nisht. Nada. Just get the ingredients, stir them together and VOILA. It’s not the most healthful thing in the world, but it’s quick and fresh tasting.
Let me report that this savory dish flew off the buffet I just brought it to … fortunately I had made a second pan full. Everyone wanted the recipe…and so I present to you SUMMER SAVORY CORN PUDDING. It could just as well be a dinner item, and leftovers reheat beautifully. Make it while there is fresh, succulent sweet corn at the market. And because it is a bit drab in the old appearance department (golden yellowish brown), slice some ripe tomatoes to serve along side or include other side dishes with pretty colors.
Summer Savory Corn Pudding
- 5 large eggs
- ½ cup whole milk
- 2 cups half and half
- ⅓ cup all purpose flour
- 1 Tbsp sugar
- 1 tsp salt
- ½ tsp baking soda
- 2 cups fresh corn kernels (about 2 large ears) or leftover grilled corn kernels
- 1-15 oz can cream corn* (see “PPS” note at the bottom)
Preheat oven to 375 and put the rack mid oven. Spray an 9 x 12 baking dish.
Whisk the eggs in a large bowl to blend, stir in dry ingredients but DO NOT add the THE CANNED AND FRESH CORN until the end. Whisk to blend, adding both types of corn last. Pour into the prepared pan and bake until the top is golden brown and a knife inserted into the center comes out clean, about 1 hour and 10 minutes.
PS: I have been known to make this in the winter months using frozen corn kernels, defrosted and drained on paper towels. It is still a wonderful thing but not as tasty as when you make it from sweet corn just cut off the cob.
PPS: It kind of grosses me out to be using creamed corn from a can! I never, ever use canned vegetables and I’m including the creamed corn here as an option for you. However, next time I am going to measure out 1 ½ additional cups of fresh corn, puree it slightly then add ½ cup of milk and 1 teaspoon of cornstarch to thicken it slightly.