Friday, August 13, 2010
Fresh Corn Pudding
So here it is, already mid-August. The summer is just flying by. Our garden is still booming. Right now we're harvesting lots of tomatoes. All those green ones finally are starting to ripen. We're also getting a lot of eggplant and cukes, but I think they both are nearing the end of their season. I love my little garden spaces around the yard. The raised beds in the back, the full garden on the side of the house and my herbs up on the deck (easy access for snipping!)
Fresh corn is one veggie I don't grow, but I'm lucky enough to have a little market that sells corn from a local farm. I even work with the daughter of the farm owner, so I know I'm getting locally grown and delicious stuff. Perfect for this dish.
My sweet friend June posted this fresh corn pudding on her beautiful and inspiring blog Four Green Acres.
I love visiting June's little corner of the world. She shares little glimpses of her idyllic life on her green acres filled with chickens, goats, gardens, a outdoor pizza oven (jealous!) and two of the most adorable little girls you have ever laid eyes on.
John loves creamed corn so I knew this recipe would be a winner for him. I added in some fresh thyme from the herb garden and a teaspoon of Mrs. Dash. Hope you don't mind June.
Crunchy sweet corn swimming in a creamy, custard-like pudding. Such a great fresh taste. The perfect summer side.
Thanks again to my friends in Maine for such a delicious recipe.
Fresh Corn Pudding
2 cups fresh corn, sheered off the cob (that was 4 ears for me)
2 cups milk, scalded
2 tablespoons butter, melted
1 small onion, chopped (optional)
salt, to taste
black pepper, to taste
1 teaspoon fresh thyme (optional)
1 teaspoon Mrs. Dash (optional)
Beat the eggs. Slowly beat in the milk and melted butter. Add the corn, onion, and seasonings. Pour into a baking dish. Set the baking dish in a pan of hot water and cook in a 325 degree oven for about an hour. The pudding should be set so that a knife inserted into the center comes out clean. (Cooking time will vary by the juiciness of the corn.)