For the Fourth this year, I decided to make corn pudding (what's more American than corn, I ask you?). Of course, after I had already cooked it all the way, I realized that I forgot to add milk. So, it came out as more of a sweet corn quiche or something (I'm calling it 'un-pudding'). After tasting it, I decided to still bring it to the party I was headed to, and it was actually a hit. This one was adapted from a recipe over at NPR Food. This recipe makes one 8x8 pan.
Prep Time: 10 minutes
Cook Time: 60 minutes
5-6 ears of corn (or most of one can of corn)
Six (6) tablespoons of unsalted butter
Five (5) large eggs, beaten
1/4 cup of all-purpose flour
1/4 cup of granulated sugar
Two (2) stalks of green onions, chopped
1/4 teaspoon of salt
1/4 teaspoon of cumin
1/4 teaspoon of cayenne pepper
1/4 teaspoon of black pepper
Preheat the oven to 350F degrees.
While the oven is heating up, place the butter in an 8x8" baking pan and set it in the oven until it is melted.
In a large mixing bowl, mix all of the dry ingredients.
If your corn is on the cob, grate/slices the kernels off of the cob. If the corn is in a can, drain the can.
Toss in the corn, green onions, and eggs and mix until it is all blended.
Pour the melted butter into the mixing bowl and stir a few times.
Next, pour the entire mixture back into the pan.
Bake for 60 minutes (or until it is completely cooked through and golden brown on the top).
Enjoy while it is still warm!