The Simplest Corn Pudding
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 servings
- 8ears of corn, husked
- 1tablespoon butter
- Salt
- Cayenne pepper
- Half a lime
Preparation
- Step 1
Heat oven to 350 degrees. Place a box grater on a medium cast-iron pan, and finely grate each ear of corn directly into the pan. Discard the cobs.
- Step 2
Spread the milky corn evenly across the pan, and bake until the edges and top are golden brown and the corn milk has thickened, 20 to 30 minutes.
- Step 3
Remove from heat, and transfer corn and any liquid to a bowl. Add butter, and season to taste with salt, cayenne pepper and a squeeze of lime juice. Mix well.
Private Notes
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Cooking Notes
Christine
Yes it will. They freeze the corn immediately after harvest. It's incredibly better than fresh corn in November. I have also made fabulous corn puddings with canned corn and canned cream style corn.
Lee L
I don't discard corn cobs...Boiled for awhile they make a tasty addition to veggie stock for soup.
Weslie
if i use frozen corn about how much should i use? approximately
Marla
this is so delicious I couldn't believe it. Depending on the corn you don't even have to add anything after cooking. The first time I made it I was skeptical but some kind of alchemy happened and it was beyond!!!! Addicted.
Sheila
I wonder if this would taste as good with frozen corn in winter. It is easy and delicious and a real comfort food.
Carol
Utterly delicious! Box grater didn't work for me; I cut the kernels from the cob, then scraped ears with back of knife to collect all the milky liquid. The cayenne and lime are a nice touch, and SO EASY.
Patricia
Bought fresh corn. What I ended up with was cooked corn. This had no custard-type consistency. I was worried it would stick to the pan; it did not. But I could have just sautéed it on the stove. Wondering if this works only with corn that is just picked and minutes later prepared for the oven. The "corn milk" was scant in mine.
Teresa
Eh. If the corn is delicious, of course this will be delicious, but eh. I feel like it needed a whisked egg, a little added sugar for a crustier top, or maybe a couple teaspoons of cream...
Teresa
Eh. If the corn is delicious, of course this will be delicious, but eh. I feel like it needed a whisked egg, a little added sugar for a crustier top, or maybe a couple teaspoons of cream...
sbw
What size pan is best?
Patricia
Bought fresh corn. What I ended up with was cooked corn. This had no custard-type consistency. I was worried it would stick to the pan; it did not. But I could have just sautéed it on the stove. Wondering if this works only with corn that is just picked and minutes later prepared for the oven. The "corn milk" was scant in mine.
Carol
Utterly delicious! Box grater didn't work for me; I cut the kernels from the cob, then scraped ears with back of knife to collect all the milky liquid. The cayenne and lime are a nice touch, and SO EASY.
Marla
this is so delicious I couldn't believe it. Depending on the corn you don't even have to add anything after cooking. The first time I made it I was skeptical but some kind of alchemy happened and it was beyond!!!! Addicted.
Lee L
I don't discard corn cobs...Boiled for awhile they make a tasty addition to veggie stock for soup.
Weslie
if i use frozen corn about how much should i use? approximately
perryan
There was a fair amount of splatter in the oven with this dish. I used Jersey white corn which made the dish paler than the one pictured. But very tasty nonetheless.
Sheila
I wonder if this would taste as good with frozen corn in winter. It is easy and delicious and a real comfort food.
Christine
Yes it will. They freeze the corn immediately after harvest. It's incredibly better than fresh corn in November. I have also made fabulous corn puddings with canned corn and canned cream style corn.
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