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.
Corn Pudding with Green Chilies – Gym BuddiesSeptember 25, 2017 at 3:35 pm
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EmeSeptember 30, 2017 at 8:45 am
I’ll definitely be making this!, It looks and sounds delicious, thanks for sharing
ALICIA PLASCENCIAOctober 12, 2017 at 12:05 pm
I have a can of corn – do you know how much the 4 cobs yields? Would love to make this with the ingredients I have on hand.
SarahOctober 17, 2017 at 9:37 pm
Glad to see you blogging again! And the second I saw this recipe I thought, “Yup, making that.”
LGATXDecember 19, 2017 at 8:40 am
Is that cilantro on top? Planning to make this as a side for Christmas to go with the ham!!!!
LGATXDecember 26, 2017 at 6:33 pm
O-M-G!!! I did make this to go with our Christmas dinner. It was a big hit and everyone agreed it was even better left over and cold straight from thefridge!!!!!!