Photo by ulterior epicure
I don’t know what other people do with their long 4th of July holiday weekends, but I apparently thought it would be a good idea to throw a dinner party and a brunch party. I wish I had some photos to share with you, but if you’ve ever cooked dinner for 15 people in a 5′x7′ kitchen, you’ll understand that taking pictures was the last thing on my mind.
I made corn pudding for the first time this weekend. I had some leftover corn on the cob from my dinner party and wanted to use it in some sort of brunch appropriate dish. This corn pudding recipe is incredibly simple and delicious. I’d happily eat it for breakfast (or lunch or dinner) every day.
Sweet Corn Pudding
Modified slightly from the original recipe in Bon Appetit
- 4 cups fresh or frozen corn kernels (if using frozen, thaw first)
- 4 eggs
- 1 cup whipping cream
- 1/2 cup whole milk
- 4 tablespoons sugar
- 1/4 cup butter, room temperature
- 2 tablespoons all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon smoked paprika
Process all ingredients together in a food processor (an immersion blender also works well). Pour into a casserole dish. Bake at 350 degrees for about 45 minutes or until top is browned and center is just solid.