Summer Corn Pudding
Summer Corn Pudding
  • 2 cups sweet corn 1 – 12 ounce package of frozen corn
  • 1 teaspoon dried basil
  • tablespoons all purpose flour use corn meal for gluten free
  • 1 cup milk
  • 2 eggs
  • sea salt and fresh pepper to taste
  • 2 ounces grated cheese
  1. Grease an 8” x 8” glass baking pan. Preheat the oven to 350 degrees.
  2. In the bowl of your food processor, pulse 1 cup of the sweet corn until chopped. Scrape into a large bowl. Stir in the remaining corn, basil and flour. Whisk in the milk and eggs. Season with sea salt and fresh pepper. Pour the mixture into the baking dish. Sprinkle the grated cheese over the mixture.
  3. Bake in the oven until set, about 30 to 35 minutes. Let stand 15 minutes before serving. Summer Corn Pudding may be served hot, cold or at room temperature.
  4. Makes 6 servings.
Recipe Notes

Nutritional analysis per serving: 146 calories, 8 grams protein, 18 grams carbohydrates, 6 grams fat, 112 mg. sodium, 2 grams fiber.

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