Our CSA supplies us with a lot of eggs and cheese. Plus, we have a freezer full of corn. Hence, corn pudding.
This version is a slightly altered version of the standby “Corn Pudding with Poblano Peppers” in the 1990s version of Joy of Cooking. Among other things, their recipe omits an oven temperature. I find 350ºF makes the pudding a bit on the dry side—you’ll be happier with the results at 325ºF. It turns out that the amount of corn is flexible, as are the number of eggs and the amount of cheese. You can add roasted peppers if you want, or serve it with a sauce. It’s richer with cream, but perfectly fine without. In short, use this as a pallete to combine whatever you think would be nice with frozen corn.
Basic Corn Pudding
1 quart frozen corn (if using purchased corn, I guess a pound?)
1 onion, chopped
1 T. olive or canola oil
3/4 t. salt
About 1 cup of cheddar or jack cheese, shredded
Fresh chopped oregano or whatever herbs you have on hand (basil’s good in this)
1) Preheat the oven to 325ºF.
2) Saute the onion in a skillet with the oil for a few minutes, until translucent. Add the corn, herbs, and salt and cook a few minutes more.
3) Beat the eggs in a large bowl. Add the cheese and the corn mixture. Turn into a gratin pan or pie plate. Bake for about 30–40 minutes, until the center is set.