Try this Fresh Corn Pudding recipe on the side with any main dish for a fresh corn pudding made with fresh ears.
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.
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.
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