where your heart is
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
magical sunsets
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.
happy faces
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
Corn Pudding
[print recipe]
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
3 eggs
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 |
May 28th, 2013 at 7:14 am
I’ve never tried corn pudding for some weird reason! It looks awesome, so I’ll have to try this recipe!
May 28th, 2013 at 10:49 am
I love corn, I can not wait to try this pudding. Is the texture of this a wetter sorta corn bread? or is it like a custard bread pudding?
It’s definitely more like a wet corn bread and not a custard bread pudding. But it’s great and I hope you like it! -jen
May 28th, 2013 at 10:52 am
I bet these leftovers would be fantastic for breakfast!
May 28th, 2013 at 2:00 pm
Jen-I have followed your blog for several years and love seeing your adventures. We have only bit the bullet of a condo in CB South as of now and it looks like CB South in your new pics…..Congratulations, hopefully see you in our favorite haunts up there!
May 28th, 2013 at 5:35 pm
I haven’t had corn pudding in ages! This post has made me decide that I need to change that VERY soon!
May 28th, 2013 at 5:43 pm
Where your heart is indeed. Yes. :)
Also, I’ve said it multiple times, but I really, really need to buy that cookbook. Off to Amazon right now…
May 28th, 2013 at 5:49 pm
Hahahaaa! My husband eats one thing at a time also! It frustrates me so much, as I often make things that compliment one another, in terms of flavour. He never gets to experience the benefit of that ;) I LOVE your blog. This is my first visit and the gorgeous photography, honest stories and recipes are wonderful. Can’t wait to read more of your archives. Thanks so much for this beautiful post and recipe xx
May 29th, 2013 at 5:36 am
Looks delicious…so much more flavor than our traditional recipe. I roasted & froze some Hatch chilis last year and tried to freeze them separately, but it didn’t work. I’ve been waiting for a recipe where I could use all of them, and maybe this is it. And what a good excuse to get some ribs from Oklahoma Joe’s to accompany the corn pudding!
May 29th, 2013 at 9:17 am
You two are so cute….and I love the bike helmets as I ride myself. One thing I love is to eat after a long, long ride! Your corn pudding makes me want to get on my bike so I have something to look forward. Your husband is so spoiled (and I imagine he already knows that) with your natural talents in the kitchen and photography. Thank you for the corn pudding recipe and just having this website made available to us.
May 29th, 2013 at 9:32 am
This looks absolutely delicious! I’ve just decided to throw a bbq for my first house warming party because of this recipe.
May 29th, 2013 at 10:59 am
This post has perfect timing! I am just back from my first real trip to Colorado, visiting friends in Basalt. I am in LOVE with this part of Colorado and the magnificence of nature there. Your photos and sentiments today bring that right back to me!
Love the receipe too, and it is Gluten-Free! I’ll be making this soon!
I will love the photos to follow as you settle in. Congratulations and Blessings to you, Jeremy and Kaweah.
May 29th, 2013 at 2:56 pm
Congrats on getting a place in CB. After seeing your pics over the years, you two will be a great fit in the Butte.
When you are driving through Gunnison stop at Farrells’ for a snack.
May 29th, 2013 at 7:58 pm
That’s a meal with TPH’s name all over it! So glad you love your new paradise, sanctuary, whatever you choose to call it. Are you going to set up the same ramps, etc for Kaweah? xo
May 30th, 2013 at 4:07 am
[…] Real Butter’s corn pudding is the perfect summer side for your next backyard […]
May 30th, 2013 at 9:47 am
This looks delicious!!! If I dont use goat cheese, what would you suggest I use as a substitute?
May 30th, 2013 at 9:49 am
Oops. just read the actual recipe.. cream cheese! gotcha.
May 30th, 2013 at 1:07 pm
Yum, think I’ll be bring this to the next Potluck Jen. Love what you said about Kaweah and Jeremy, that’s how I feel about my beautiful wife Diana. Good luck in your new digs.
June 1st, 2013 at 4:32 am
Love the photo of you two! I can’t wait to see more and more pics of the CB area. Hoping you take those bikes to Moab too.
June 10th, 2013 at 11:30 am
Katrina – I don’t often see it on menus, but it seems to be a wonderful thing that shows up at potlucks :)
Lezel – not in CB South, but if you see me around, say hi!
Melissa – yay!
laurasmess – thanks and welcome to urb!
Kristin – yeah, I learned after my first year that it’s good to divvy the chiles up into “batches” and freeze them separately.
Pey-Lih – you’re welcome!
Courtney – ha!! I’ll bet your friends will be stoked :)
Marsha – thank you xo
AlanR – thanks for the tip! I noticed it on the corner of Main when we drove past last time. We’ll stop by for sure!
Jill – :) Kaweah doesn’t need ramps in the new place, so she’s pretty pleased.
Ally – no prob!
Chef V – that’s how it should be, right? :) xo
farmerpam – Moab is so hot, I would likely melt (I’ve been before in March and nearly turned to a puddle).
July 19th, 2013 at 1:00 pm
[…] Corn Pudding – Use Real Butter […]
March 13th, 2014 at 1:33 pm
Wow, this is awesome! We used poblano and jalepeno in the recipe and it was super delish. It even worked when I used salted butter instead of butter plus salt. I am so lazy I used the baking dish to melt the butter and that was fine for both purposes. last lazy thingI did was to use the food processor with both the kernel corn and chiles. Just this and salad for two days of meals was very satisfying.
THANK YOU FOR THIS!
August 24th, 2014 at 11:06 pm
Your recipes are very good. Huckleberry jam, corn pudding, so many recipes to explore. We share a fine sensibility for delicious food. Hope to stay in touch. Thanks for all you do on: userealbutter.com