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
Equipment
- 1 1/2 quart baking dish
- larger baking dish for water bath
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
Calories: 281kcal | Carbohydrates: 24g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 443mg | Potassium: 382mg | Fiber: 2g | Sugar: 10g | Vitamin A: 778IU | Vitamin C: 6mg | Calcium: 170mg | Iron: 1mg