Corn Pudding

Need ideas for fresh corn? Bored with the canned corn in the pantry? Tired of creamed corn or the corn veggie medley headlining as a side dish? Corn Pudding is the answer. This unique dish from River Road Recipes IV: Warm Welcomes can be dressed up or dressed down for any occasion. Serve it as a side dish or on its own as an appetizer dip for veggies, chips, and/or crackers.

Corn Pudding, River Road Recipes Blog

Photo: Kaela Rodehorst Photography

Also, for experienced cooks this recipe offers the opportunity to add another use for ramekins.   If unfamiliar with a ramekin, the Corn Pudding recipe is a great way to be introduced to using them. A ramekin is a small porcelain dish for baking and serving an individual portion of food. Many Louisianans are familiar with the white porcelain dish that restaurants use to serve a Soufflé, an Au Gratin, or a Crème Brule in; that white porcelain dish is a ramekin.

Corn Pudding (RRR IV, Pg. 122 )

  • ¾ cup heavy Cream
  • ¾ cup milk
  • 2/3 cup unsalted butter; melted and cooled
  • 1 ½ tablespoons sugar
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 5 eggs; lightly beaten
  • 3 cups fresh or frozen corn

To prepare, the recipe is as follows: coat the bottoms and sides of twelve ½ -cup ramekins with butter. Whisk the heavy cream, milk, 2/3 cup butter, sugar, salt, pepper, and eggs in a bowl until blended. Stir in the corn. Divide the corn mixture evenly between the prepared ramekins.

Arrange the ramekins in a baking pan just large enough to hold them. Add enough hot water to the baking pan to reach halfway up the sides of ramekins. Bake at 350 degrees for 50 minutes or until the tops are slightly puffed, golden brown and firm to the touch. Remove the ramekins to a wire rack and let stand for 5 minutes. Run a sharp knife around the edges of the ramekins and invert the puddings onto individual dinner plates. Serve immediately. Serves 8 to 12.

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