Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Corn Pudding

From the book The Victory Garden Cookbook by Marian Morash

Serves

4 to 6

Introduction

This pudding has a rich corn essence, almost candylike in its sweetness.

Ingredients

	2	cups scraped corn (see Note, below)
	1	Tbsp. flour
	1	tsp. sugar (unless corn is just picked)
	⅔	cup heavy cream
	~	Salt and freshly ground pepper
	1	Tbsp. butter

Steps

Preheat the oven to 325 degrees.
Thoroughly combine the corn, flour, sugar (if needed), cream, and seasonings. Pour into a buttered 4-to-6 cup baking dish. Dot with 1 tablespoon butter.
Bake for 50 to 60 minutes.

Notes

Culinate editor’s note: For scraping the fresh kernels off the cob, we used Lee's Original Corn Cutter and Creamer, which worked well to extract the corn milk as well as the kernels.

This content is from the book The Victory Garden Cookbook by Marian Morash.

Squash, Corn, and Shell Bean Ragout with Sautéed Frying Peppers

Fall mélange

Vegetables, mingled

Sweet Corn Soup

Sausage, Red Pepper,
and Tomato Pasta

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.