Using honey instead of sugar, and fresh ears of corn instead of creamed corn or canned corn, this Fresh Corn Pudding recipe will be a family favorite for years to come.
Fresh Corn Pudding
6 tablespoons butter
1 medium onion, minced
1 to 2 jalapeños, seeded and minced, to taste
3 tablespoons all-purpose flour
1⁄2 cup honey
2 cups whole milk
1⁄4 cup chopped fresh cilantro
1⁄2 teaspoon salt
Dash of freshly grated nutmeg
3 cups fresh sweet corn kernels (about 7 to 8 large ears)
Heat oven to 350°F.
In skillet over medium heat, melt butter and sauté onion and jalapeños for 5 minutes. Remove from heat.
In large bowl, mix together eggs, flour, honey, milk, cilantro, salt and nutmeg. Blend in corn and onion/jalapeño mixture.
Pour into 9-inch casserole dish and bake for 1 hour, or until lightly browned. Yields 6 to 8 servings.