Fresh Summer Corn Pudding


Summer means fresh, hot, buttery corn on the cob–and lots of it! This corn pudding is one of my favorite ways to use any leftover corn on the cob the next day, plus all the fresh peppers and onions we have at the same time. (It’s also good in the winter with fresh-frozen corn, or even canned if you must.) For a lighter pudding, you can use milk or even skim milk in place of the half-and-half.

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How to make Fresh Summer Corn Pudding:

3 eggs
2 cups corn, cut off the cob
1/4 cup chopped onions
1/4 cup chopped green (or red) sweet/mild peppers
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/4 cup butter, melted
1 cup half-and-half

Whisk eggs in a medium-size bowl.
Mix in corn, onion, and peppers with a spoon.
Add flour, salt, paprika, and cayenne pepper; stir well.
Add melted butter and half-and-half.
Spoon into a small, buttered casserole dish.

Place the casserole dish in a larger pan filled with about 1/2 inch of water.
Put into a 350-degree preheated oven. Bake approximately 40 minutes or until a knife inserted in the center comes out clean.
(Serves 4-6. Can be doubled.)
P.S. You can use chopped zucchini in place of the peppers if you’re in the midst of a zucchini-palooza. You can also make a “mock corn pudding” replacing the corn with cut-up yellow squash. (Dice and boil then simmer squash or zucchini approximately 10 minutes first.)

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Posted by Suzanne McMinn on July 25, 2009  

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13 Responses | RSS feed for comments on this post

  1. 7-25

    Oh, it looks to die for!! With corn on the cob tasting so good, I always wonder why there is a couple ears left? Always. We do ours on the grill in the husk, but it always leaves some grilled corn, this would be an added wonderful flavor to the corn pudding!

    Question, why do you put the pan in a pan of water? What does that do for it?

  2. 7-25

    Baking a pudding in a water bath keeps the pudding from burning or drying out.

  3. 7-25

    OOOH! this looks good! What kind of meat do you serve with corn pudding? I never know what to make with it, so I just make it more as a stand alone dish!

  4. 7-25

    For me…this would be a serving for one, left with a “touch it and you die” note in the fridge.

    I am making this TONIGHT!!!

  5. 7-25

    Monica, I would serve it with anything! Corn goes with everything in my book.

  6. 7-25

    Looks good will have to try it soon. Your camera takes wonderful pictures!

  7. 7-25

    Another yummy looking recipe Suzanne. I love your recipes, I love your blog. I have a shortcut to it and a couple of other favs on my desktop and nothing else gets done each day until I have looked in to see what’s going on with Suzanne,and the others. But of my favorite blogs yours is the tops and I want to thank you so much for what you add to my enjoyment of each day. You are never missing, I click and you are there! You don’t skip a day (unless rarely forced to by travel or something). You’re never late, even if I’m looking in early in the morning you are always there. I know it takes real work to give us such an excellent, consistent, dependable, and loveable blog. So I want to give you a big pat on the back, and a large blue ribbon, along with all my thanks and appreciation. Love my Chickens in the Road!
    Smiles, Barbara

  8. 7-25

    I can’t wait to try this it looks so delicious but then with your presentations/pictures it always does. Blessings.

  9. 7-25

    I have an escape artist goat too. But he goes to the garden and eats. I’d rather he came to the porch!

  10. 7-25

    oh my gosh, this looks so yummy! we are in the process of moving, so i have no garden this year. :hissyfit: but when we get in our new home next week, i will have plenty of time to plan my gardens. sadly, i can’t have chickens and such. but i will have gardens. marvelous gardens! :shimmy:

  11. 7-25

    Gonna try this one soon…looks sooo yummy!

  12. 7-26

    Is so fresh and so clean clean thank God for showers. Ready to go eat some doughnuts.

  13. 7-28

    I’m going to make this for some vegetarian friends tomorrow night. Thanks for the idea!

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