Coast Cooking

COAST COOKING: Corn pudding

Fresh corn can be turned into lots of delicious things to eat. When I was a kid we often had leftover corn turned into corn cakes, usually with the help of leftover mashed potatoes. 

Really fresh corn with just a little butter and salt can be a thing of wonder. 

Chef John Currence suggests a corn pudding in his cookbook “Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some,” that caught my attention. 

Here's my version. If you want his recipe, buy the cookbook.

CORN PUDDING

1 whole egg

1/4 cup butter

2-3 tablespoons flour

1/4 cup cream

1 cup corn

1/4 cup chopped onion

1-2 strips bacon

red pepper flakes

Add the butter to a pan, melt, then add the onions and chopped bacon, cook for just a few minutes. Add the flour and stir to mix, cook just 2-3 minutes. Now add the corn, egg and cream, season with the red pepper flakes. Place in small ramekins and bake at 325 f for 25 minutes. 

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