In our family, we’re always looking for a new way to serve those old traditional favorites. One family favorite dish is scalloped corn, or corn pudding, depending on who is hosting dinner that year. One way to bring a new experience to this classic dish is by using fresh corn and making it almost like a souffle.
Traditionally, corn pudding is kind of heavy and dense. This version is lighter and fluffier, but still rich and satisfying. It’s sure to be loved by everyone. You might even want to make a double batch, as people will definitely be asking for seconds, and it re-heats fabulously. This is fantastic when served with Green Beans Almondine.
Fresh Corn Pudding Recipe with Chives
To make this corn pudding recipe, you don’t need anything special, or any weird ingredients. Just about everything should be in your pantry. And the only tool you need is a blender. You can also make this with frozen corn (shhh…I won’t tell), but fresh is so much better.
An easy to make and oh so tasty version of corn pudding that uses fresh corn.
20 minPrep Time
50 minCook Time
1 hr, 10 Total Time
- 4 large eggs
- 1 cup whipping cream
- ¼ cup melted butter
- 3 Tbs. all-purpose flour
- 3 Tbs. plain yellow cornmeal
- 2 Tbs. sugar
- 2 tsp. baking powder
- 1. tsp. kosher salt
- ¼ tsp. freshly ground pepper
- 7 cups fresh yellow corn kernels, divided
- ⅓ cup thinly sliced fresh chives, plus more for garnish
- Heat oven to 350°F.
- Combine eggs, cream, butter, flour, cornmeal, sugar, baking powder, salt, and pepper in a blender and process until smooth.
- Add 3 cups corn, and pulse 3 times.
- Stir in remaining corn and chives.
- Pour into a lightly greased 3-quart baking dish.
- Bake for 40 to 45 minutes or until puffed and a knife inserted in center comes out clean.
- Let stand 10 minutes.
- Garnish with more chives.
Will you be making this Fresh Corn Pudding Recipe for your holiday meal? What’s your favorite side dish?