Hey you guys!
Wow. We just got back from the most incredibly relaxing weekend (is that even a real thing with kids?!) at the farm. I have a whole post in my mind I want to write out, along with oodles of photos, so expect that by end of the week. I will share the link to the property, too, because so many of you have reached out on Instagram and want to go!
Today, however, I have a really special recipe to share. When I was editing these photos, I was thinking gosh, will anyone even really MAKE this?! Am I wasting my time posting this? I say that because this recipe is the perfect example of a dish that exceeds your expectations in every way. It tastes way better than it looks, I promise! My only experience with “corn pudding” is the AMAZING corn casserole my MIL makes every Thanksgiving. I honestly didn’t know I would like it so much because in my mind it’s like cornbread but softer texture…and that seems a little weird? But no! Not weird, my people. Delicious. This corn pudding is my version of my favorite corn casserole. When you grate the corn, it almost becomes like creamed corn!
I used the corn I got my CSA box a few weeks ago. I was warned that it turned out starchier than normal because of some cross pollination action, so I knew I either wanted to turn it into a casserole or a chowder. Our weather dictated a casserole. 😉
Okay, now no one judge us but you see this whole cast iron skillet in the below photo? WE ATE THE WHOLE DANG THING. Yup. Me, adam and the boys totally knocked this out in one sitting. We just couldn’t stop with it! It was SO good. I paired this with some grassfed steak and green beans for the perfect weeknight meal. Although, if I am being honest, you could almost make a whole meal out of this corn pudding.
Lemme know if you make this! We LOVED it!
- 4 whole corn cobs husked
- 4 tbsp unsalted butter
- 1/4 cup sugar
- 1/2 cup cream
- 4 whole eggs
- 1/2 tsp salt
- 4 oz can of diced mild green chilies
Preheat your oven to 350 degrees.
Using a box grater, grate the corn. Make sure you get all the "milk" from the cobs into the bowl as well as the kernels themselves. Either keep the cobs to make corn stock (delicious for chowder!) or compost.
Mix together the corn, cream, sugar, eggs, salt and green chilies. Mix this well.
Place your butter in a 9" cast iron skillet and place in the oven for 5 minutes so the butter melts. Once melted, remove from the oven and swirl around the pan, getting the sides well.
Pour the corn mixture into the buttered skillet and bake for an hour, or until poofy and golden.