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
Use canned green chiles if you must. I am rarely without a supply of roasted green chiles in my freezer because I make a point of roasting way too many (but really, can you ever have too many green chiles?) each August to see me through the year. Once you have all of the ingredients ready, mix it all together in a large bowl. That’s my favorite thing about the recipe – it all goes in one bowl and you stir it up and no one cares what order they were added.
everything prepped and ready
pour in the buttermilk
don’t forget the precious butter
Pour the batter into a greased medium-size baking dish and let that baby sit in the oven for just under an hour. Long ago, I used to make a corn pudding recipe that called for sour cream, cream of corn, and Jiffy corn muffin mix. Those are my southern roots, y’all. But I like this recipe so much better because the ingredients are less processed and the pudding itself has a nice hint of heat from the chiles as well as tang from the buttermilk and goat cheese.
pour the batter into the baking dish
spoon it up when it’s ready
9 out of 10 online dating sites agree: corn pudding pairs well with these ribs
Jeremy was beside himself with joy. We had not made ribs in well over a couple of years and he hovered about the counter as I served it all up. I put a scoop of the corn pudding on his plate before handing it over. Jeremy, the serial eater (he has to eat one thing at a time – whatever…), eventually made his way to the corn pudding and loved it. But I was one step ahead of him, because after I took my first bite, I made a note that THIS was going to be our standard corn pudding from now on. I can’t wait to make it in the fall with some chili!
my idea of a happy meal
from The Border Cookbook
3 cups fresh corn kernels
1 cup stone ground cornmeal
4 oz. mild cheddar cheese, grated
4 oz. goat cheese or cream cheese, crumbled
1/2 cup unsalted butter, melted
1/2 cup roasted green chiles, chopped
4 green onions, sliced thin
1 tsp sugar
3/4 tsp salt
1/2 tsp baking soda
1/8 tsp ground cinnamon
1 1/2 cups buttermilk
Preheat the oven to 350°F. Grease a medium baking dish (8×8-inch or 9×9-inch). Place 2 cups of the corn kernels in a food processor and blend until smooth with a few chunks. Place the corn purée in a large bowl with the rest of the corn. Mix in the remaining ingredients and stir together until just combined. Pour the batter into the prepared baking dish and bake for 50-55 minutes until it is golden brown and just set. Serve hot. Serves 6-8.
more goodness from the use real butter archives
|mexico city style roasted corn with chipotle mayonnaise||heirloom tomato and corn salad||grilled corn and chilpotle soup||cornbread|