Corn Pudding


Coooorn Pudding!

I love southern food. Since I’m only home for 2 dinners a week right now it doesn’t give me much opportunity to cook. I was missing my home cooking (I just can’t work the same wonders with a microwave and mini fridge) so I decided to go all out and make mac & cheese, greens, biscuits with honey & butter, and of course corn pudding!

I love this stuff. I think it took a little while for Bryce to get on board, but now he’s a fan.

I adapted the recipe from Veganomicon. I’m a horrible, awful person and I un-veganed it by using milk and butter (instead of coconut milk and corn oil). I know, I suck.



4 ears of corn (cut the kernels off the cob)

red bell pepper, diced

2 jalapeños, diced

1 cup of milk

1/4 cup of cornstarch

1/2 cup of cornmeal

2 tablespoons of real maple syrup

1 cup of green onions, chopped

1/4 cup of cilantro, finely chopped

salt, pepper & cayenne

Heat the oven to 350. Sauté the corn, bell pepper & jalapeños with some butter until the corn is a little bit browned. In the mean time, whisk together the milk and cornstarch.

Throw 2 cups of the corn mixture in your blender along with the milk mixture. Pulse it 20 times. Seriously, pulse exactly 20 times. It’s perfect.

Mix absolutely everything together (including the leftover corn mixture), season it up, and stick in in the oven for 40 minutes.

Yum, yummy, yum.



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