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I love this recipe for corn pudding, which I made last summer after hearing my mother rave about it. It takes only minutes to prepare and is a perfect late-summer, early-fall dish. // alexandracooks.com

Several years ago, I received two non-stick All-Clad mini baking pans as a birthday gift. They are adorable! And, before this evening, entirely useless. Tonight, I am happy to report, I finally found a use — a very good use — for them: corn pudding.

Corn pudding for two, that is. This original recipe, printed in the July 2007 issue of Gourmet, feeds 8-10 people as a side dish. It is such a wonderful recipe, and I made it several times last summer after hearing my mother rave. Tonight, in an effort to minimize potential leftovers, I made a third of the recipe and baked it in one of my adorable, All-Clad baking dishes. Success! I love this recipe. It takes only minutes to prepare and is a perfect late-summer, early-fall dish.

For the past few weeks I have been buying delectable corn at the San Clemente farmers’ market from the same Carlsbad farmer that sells the Cherokee Purple tomatoes I have been obsessed with all summer. I am submitting this recipe to the September 20th Farmers’ Market Report. If you have a farmers’ market story/recipe/discovery you want to share, you can play, too. Just read the rules first, then submit your post.

Happy first day of fall.

I love this recipe for corn pudding, which I made last summer after hearing my mother rave about it. It takes only minutes to prepare and is a perfect late-summer, early-fall dish. // alexandracooks.com

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Corn Pudding For Two


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Description

(Note: Click here for the recipe written to serve 8-10 people)


Ingredients

  • 2 ears corn, kernels scraped from cob
  • cilantro or basil to taste
  • 1 tablespoons all-purpose flour
  • 1 teaspoon sugar
  • pinch kosher salt
  • 2/3 cup 1%, 2% or whole milk
  • 2 small or one large egg, lightly beaten

Instructions

  1. Preheat the oven to 350ºF with rack in the middle. Butter a small shallow baking dish (such as the one pictured above) or individual crème brulee dishes or ramekins.
  2. Pulse half of the corn in a food processor until coarsely chopped. Transfer to a bowl and stir in the herbs, flour, sugar, salt and remaining corn. Whisk together milk and eggs and add to bowl with the corn. Stir until just combined. Pour into baking dish or ladle into individual dishes.
  3. Bake until the center is just set. About 30-35 minutes. (Maybe longer — I kind of lost track of time.) Let stand 15 minutes before serving.