Baked Corn Pudding

YUMMMMMMM! An old family recipe transformed using healthier ingredients.

If you froze summer corn fresh off the cob, this dish would take you right back to summer, although this perfect side dish has Thanksgiving written all over it!

Print Recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings

Ingredients

2 cups freshly grated corn; (if using frozen, thaw and blend to break up kernels)
2 eggs; beaten
1 teaspoon Redmond's Real Salt
1/2 teaspoon cracked pepper
1 tablespoon maple syrup
2 tablespoons Simply Ghee; + more for greasing baking dish
1 tablespoon flour
1 cup half and half; or whole milk
1 teaspoon freshly ground nutmeg

Instructions

Preheat oven to 350F.
Grate corn, and add salt, pepper, maple syrup, flour and melted ghee.
Add beaten eggs and milk.
Stir well and pour into a greased (with ghee) 9×9 pan OR individual baking cups.
Bake at 350F for 45minutes or longer. Pudding is done when inserted toothpick comes out clean.
Drizzle with a little maple syrup or honey prior to serving.

Notes

You may pour this into a 9 x 9 baking dish or individual cups as a special treat.

Using a nutmeg grinder with a crank is so helpful. Grinding whole nutmeg produces a far better flavor.

Black Garlic DIY Mix or our Maple Cinnamon DIY Mix would also work in this recipe. Find it in our shop.

Tried this recipe?Let us know how it was!

Baked Corn Pudding