I love corn. And that includes corn on the cob, corn bread, corn muffins … I could go on, but I think you get it. So when I was looking for a good side to make with my crab cakes recently, I found this super simple and super delicious recipe for sweet corn pudding. It only uses a few ingredients to great a sweet creamy scoop of heaven. Fair warning: The corn pudding has a bit of a kick, so if you don’t like heat, I recommend omitting the cayenne pepper.
SWEET CORN PUDDING
Servings: 3 to 5
6 ears sweet corn
½ cup whole milk
½ cup heavy cream
½ cup shredded white cheddar
½ teaspoon cayenne pepper
2 eggs, beaten
Salt and black pepper
- Preheat oven to 350°F. Spray a casserole dish with cooking spray.
- Shuck the corn and cut all kernels off with a knife into a bowl, making sure to keep all of the runoff juice from the corn. Reserve the juice.
- Mix together the milk, heavy cream, cheese, cayenne pepper, and eggs (keep the cayenne pepper out if you don’t want heat). Add in the reserved corn juice, and salt and pepper to taste. Pour mixture over reserved corn and mix together.
- Pour the mixture into the casserole dish and bake for 35 minutes or until set and golden around the edges.