This is a sponsored post written by me on behalf of Sunshine Sweet Corn. All opinions are 100% mine.
Freshly shucked Sunshine Sweet Corn is baked in a thick, buttery custard producing a moist, scoopable corn pudding. This side dish is baked until bubbly golden brown and features common pantry staples, sautéed onion, and jalapeno. One bite will have your guests wanting more!
Looking for the best way to use fresh sweet corn in a recipe? This Fresh Corn Pudding is made with 6 ears of juicy, sweet corn freshly grown in Florida. It is the first sweet corn available in early March and can be found from Florida all the way to Canada! Move over snow because it is officially Sunshine Sweet Corn season!
This corn pudding is a favorite dish in our home all year round. Typically, in the winter I used frozen or canned corn to make it. However, once March rolls around, I love to use fresh Sunshine Sweet Corn which transforms this dish into the most delicious sweet and savory side ever!
How to Shuck Fresh Corn
- Remove the husk and silk from the ear of corn. If possible, be sure to compost these produce scraps.
- Using a sharp knife, cut off the stem end of the ear of corn.
- Stand the ear of corn upright on a cutting board, and slice downward along the length of the ear to remove the kernels. I did this over a large, clean baking sheet to catch all my kernels.
- Repeat with remaining ears.
- Once all ears are done you should have 3 hearty cups of fresh corn since each large ear produces about a 1/2 cup of kernels.
How to Make Fresh Corn Pudding
Preheat the oven to 350 degrees F.
Add one stick of unsalted butter into a 9 x 13 casserole and place it in the oven for 10 minutes or until melted.
Remove the husk and silk from the ear of corn. Stand the ear of corn upright on a cutting board, and slice downward along the length of the ear to remove the kernels; repeat until done.
In a skillet, add 1 tablespoon of butter, and sauté the jalapeno and onion until tender, and golden-brown.
In a large mixing bowl, add the milk, eggs, flour, sugar, salt, and ground pepper. Whisk until fluffy and combined. Add in the corn kernels, and sautéed peppers and onions; combine.
Pour the corn pudding batter into the casserole dish with the melted butter.
Place the casserole on the center rack and bake for 1 hour and 15 minutes or until form. This pudding will jiggle but feel firm to the touch. If you want to add cheese, add 1/2 a cup of shredded cheddar during the last ten minutes of baking time to prevent the cheese from drying out.
A tester inserted into the center of the pudding will come out clean once done.
Recipe FAQS
Do I need to cook the corn before making corn pudding?
The answer in short is no. If you are using freshly picked sweet corn, you can shuck each ear right from an uncooked cob. In this recipe, the corn will simmer and cook in the custard.
How many cups of corn are in one ear of corn?
Each average ear of corn produces 1/2 a cup of corn kernels.
Should I sauté the onion and jalapeño before adding them?
To enhance the flavor of my corn pudding, I sautéed the onion and jalapeno with butter before adding it to the pudding batter. This made for a tastier flavor since they were almost caramelized before baking.
Do I need a water bath for corn pudding?
No, this recipe does not require a water bath and will produce a thick, custardy pudding with a tasty bottom layer similar to that of a Dutch Pancake.
When do I add cheese to corn pudding?
This pudding is delicious alone, but is equally tasty with a layer of cheddar cheese. If adding cheese, add it to the top of the casserole during the last 10 minutes of baking so it does not dry up.
How to Store
To store corn pudding, place it in an airtight container and store it in the refrigerator for up to four days. Corn pudding can also be frozen for up to two months. If you plan on freezing your corn pudding, I recommend baking it in a throw away foil pan to make reheating easy. Let the pudding thaw in the refrigerator overnight before warming in the oven for about 20 minutes or until warmed throughout.
More Delicious Fresh Corn Recipes
Find Sunshine Sweet Corn at your local grocer now! It is officially available and ready to bite into. Find additional Fresh from Florida Recipes today!
Corn Pudding Made with Sunshine Sweet Corn
Equipment
- 9 x 13 casserole dish
- Oven *adjusted to center rack position
- cutting board & knife
- large skillet
- disposable kitchen gloves *for handling jalapeno
Ingredients
- 6 large ears of Sunshine Sweet Corn shucked
- 9 tablespoons unsalted butter Reserve one for sauteing vegetables
- 2 small jalapenos seeded, diced
- 1 small onion diced
- 2 large eggs
- ¾ cup all-purpose flour
- 2 cups whole milk
- 1½ tablespoons salt
- ¼ teaspoon ground black pepper
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 350 degrees F.
- Add one stick of unsalted butter into a 9 x 13 casserole and place it in the oven for 10 minutes or until melted.
- Remove the husk and silk from the ear of corn. Stand the ear of corn upright on a cutting board, and slice downward along the length of the ear to remove the kernels; repeat until done.
- In a skillet, add 1 tablespoon of butter, and sauté the jalapeno and onion until tender, and golden-brown.
- In a large mixing bowl, add the milk, eggs, flour, sugar, salt, and ground pepper. Whisk until fluffy and combined. Add in the corn kernels, and sautéed peppers and onions; combine.
- Pour the corn pudding batter into the casserole dish with the melted butter.
- Place the casserole on the center rack and bake for 1 hour and 15 minutes or until form. This pudding will jiggle, but feel firm to the touch. A tester inserted into the center of the pudding will come out clean once done.
- Allow pudding to rest for 10 minutes before serving. Enjoy!
Notes
Nutrition
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