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Fresh Corn Pudding

December 19, 2014

Fresh Corn Pudding
Paula Nemzek for KCTS 9 Cooks

The sweetness of freshly picked corn comes through in this delicious side, perfect with grilled salmon.

serves 8 to 10

2 eggs, beaten
1 teaspoon salt
1 tablespoon granulated sugar
freshly ground black pepper to taste
2 cups milk
1 generous dash Tabasco
3/4 cup all-purpose flour
1 cup shredded cheddar cheese
3 cups fresh corn (or use frozen kernels)
1/2 red onion, thinly sliced and sautéed in 1 tablespoon olive oil until lightly caramelized (optional)

Preheat oven to 350 degrees. Grease a 9 x 13-inch baking dish with butter.
In a medium bowl, whisk together eggs, salt, sugar, pepper, milk, Tabasco and flour until smooth. Add cheddar, then stir in corn, and onion, if using. Pour corn mixture into prepared pan. Bake for 1 hour or until set in the center and golden brown on top.
For a more decadent side dish, substitute sliced green onions for the red, and add diced crispy bacon.

Find more recipes from the KCTS kitchen.