Corn Pudding with Cheddar and Chipotle Crust
Absolutely the best Summer Corn Pudding! Use just picked corn for a side dish that is healthy, light & delicious! Print the recipe - you will make over and over agian.
Servings: 8 servings
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Ingredients
- 5 large ears corn I used Butter & Sugar Corn
- 1 tablespoon unsalted butter softened for casserole dish; I use organic
- 4 tablespoons unsalted butter
- 4 tablespoons gluten free flour blend or regular flour
- 2 tablespoons minced sweet onion such as Vadalia
- 2 cups full fat milk I use organic
- 1 teaspoon sea salt
- 2 teaspoons pure cane sugar I use non GMO
- 5 large eggs I use pasture raised
- 3/4 cup extra shredded sharp cheddar cheese
- 1/4 teaspoon chipotle powder double if you like; can be spicy!
Instructions
- Husk corn, remove all the silks. Wash and dry.
- Smear 1 T. butter in a 1 1/2 quart casserole 9" x 12" to coat evenly and thickly. Set aside.
- Grate 3 ears of corn using large holes of your grater. Will be creamy - save all juices - will have 1 heaping cup.Cut the kernels off from remaining 2 ears of corn. HINT: cut corn in half - place flat edge on a cutting board, remove kernels with a sharp knife; will have 2 cups. Preheat oven to 350 degrees.
- Make a roux: Add butter to a 2 quart pot, melt over low heat. Add the flour (gluten free or regular) and minced onion and whisk smooth for one minute. Add milk - 1/2 cup first whisking until creamy & thick over medium heat, about 30 seconds. Add remaining 1 1/2 cups of milk whisking until starts to thicken about 2 minutes. Add all grated corn, salt & sugar; whisk in - remove from heat.
- Let cool 5 minutes. Bring a full kettle of water to a boil (for the water bath.)Add eggs, one at a time whisking each until smooth. Add corn kernels, mix well.Pour corn mixture into the prepared pan. In a small bowl mix shredded cheddar cheese & chipotle seasoning so it is well mixed. Top corn pudding evenly with the cheese mixture. Add corn pudding into the larger pan - carefully pour boiling water in the pan to reach half way up the sides.Carefully place in the oven and cook until puffed and cooked 35 minutes. (Feel the top - should be just firm.)
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition Facts
Corn Pudding with Cheddar and Chipotle Crust
Amount per Serving
Calories
281
% Daily Value*
Fat
17
g
26
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Cholesterol
152
mg
51
%
Sodium
443
mg
19
%
Potassium
382
mg
11
%
Carbohydrates
24
g
8
%
Fiber
2
g
8
%
Sugar
10
g
11
%
Protein
12
g
24
%
Vitamin A
778
IU
16
%
Vitamin C
6
mg
7
%
Calcium
170
mg
17
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.