Recipe: corn pudding
I was ever so slightly worried that upon our return from Crested Butte, I would be just a little less in love with our home (butter headquarters). I mean, after we were done getting the new place set up and rearranging furniture and learning how to operate and maintain various parts of the house (radiant floor heating FOR THE WIN!!!), we went walking, hiking, mountain biking – it was spectacular.
one of several amazing views
and more magical sunsets
As I sat on the deck with Jeremy discussing the important items we needed to address this week, I swung my feet back and forth while looking up at the sky and mountains. “Oh man,” I mooned. Jeremy got a worried look on his face and asked what was wrong. “I just… I really love it here – our home. And I love the new place! I love Colorado so much!” I declared. He smiled and exhaled a sigh of relief. You can’t help but wonder if your mind and heart will always drift to the other place – to Crested Butte. It’s a paradise of paradises. But that didn’t happen and I know why… because my heart is always wherever Jeremy and Kaweah are.
A couple of weeks ago, I had a hankering for barbecue. And when I say barbecue, that’s not just the chicken, or the ribs, or the brisket… it’s all of the fixins that go along with it. With all of the corn coming into the markets, I had a craving for corn pudding.
made with fresh corn
slice the kernels off carefully (use a sharp knife)
This lovely recipe comes from my trusty copy of The Border Cookbook and it happens to be gluten-free without trying to be gluten-free. I love when that happens even though I eat the hell out of gluten.
roasted green chiles, green onions, eggs, cornmeal, cheddar, corn, goat cheese, butter, buttermilk, salt, sugar, cinnamon, and baking soda
place 2 cups of the fresh corn in a food processor
make a coarse corn purée
**Jump for more butter**