This is an easy to prepare delicate pudding. It’s perfect for a large group and perfect for when you grow weary of corn on the cob!
My grandson is a little more than four years old and he likes to help. He likes to help in the yard and in the kitchen, specifically . This recipe is easy enough to allow a four year old to help and complicated enough for a four year old to be proud to help.
(All of the ingredients were pre-measured and set up on our prep table before my helper stepped up on the stool).
2 Tablespoons unsalted butter, melted
3 small green onions (scallions), trimmed and cut into thin rounds
2 Tablespoons all-purpose flour
2 cups whole milk
4 large eggs
1 teaspoon salt, or to taste
1/4 teaspoon pepper
1/2 teaspoon nutmeg
4 cups corn kernels (fresh or frozen)
1. Preheat the oven to 375 degrees Fahrenheit. Lightly butter a 6 cup soufflé or baking dish.
2. Melt the butter. Cook the green onions in the melted butter until they just become translucent (about 3 to 4 minutes)
3. In a small bowl, whisk the flour and 1/2 cup milk until smooth. Set aside.
4. In a large bowl, whisk together the eggs, the remaining 1 1/2 cups milk, and the seasonings.
5. Next add the milk and flour mixture. Then quickly stir in the corn and sautéed green onions. Pour the mixture into the prepared baking dish.
6. Bake until the corn pudding is cooked through, 50 minutes to 1 hour. It will jiggle when you move it, but it should not be liquid in the center. Remove from oven and serve.
Great served with something off the grill!
This is quick preparation with a bit of a long bake so my helper, Pop, and I (Gramma) went on to build with bricks in the screened in porch while the pudding baked. Our brick challenge (from a game where one chooses a card to see what has to be built) was to build a chair. I think we did brilliantly!
Corn from Muth Organic Farm (but can be purchased at Buzby, Hymer, Fruitwood, and many other stands throughout the market)
Green onion also from Muth Organic Farm (can be purchased at many other stands throughout the market.
Butter from Hillacres Pride.
Easy way to save (freeze) corn to use when summer is over. Shuck the ears of corn. Cut the kernels off the ear…best to hold the ear on end in a deep bowl. Spoon the kernels into zippered freezer bags. Toss in the freezer. Yup. That’s all it takes.