Savory Corn Pudding
If you have ever wondered what to do with all of the sweet corn that you harvest from your garden simply grab your Dutch oven and try our Savory Corn Pudding. Great tasting and gluten-free, It is sure to be a favorite for your family. If you would prefer something a bit sweeter you can always try our traditional corn pudding. Either way, we think you will agree that corn pudding cooked in a Dutch oven is a great way to prepare sweet corn.
Ingredients:
6 Ears bi-colored sweet corn
2 cups Half and Half
1 Tbs. Cornstarch
2 Tbs. Chopped chives
4 eggs (whisked)
½ stick butter (melted)
1 tsp. Kosher salt
½ tsp. coarse black pepper
1 tsp. garlic powder
1 tsp. parsley flakes
Cayenne pepper to taste.
5 pieces bacon chopped and fried – set aside for garnish (optional)
Directions:
Start by steaming 6 ears of sweet corn. Allow the corn to cool then cut the kernels off of the cob. Make sure to scrape the cob for the corn milk. Mix all of the ingredients in a bowl making sure to stir well. Pour the corn mixture into a 10" Dutch Oven lined with tin foil, parchment paper or parchment paper Dutch oven liners. If you choose, you can sprinkle the optional chopped bacon on top of the corn mixture.
Cover and bake at 350º for 40 minutes. Use 20 charcoal briquettes, placing 10 on top and 10 beneath your Dutch oven. Rotate your oven and lid in opposite directions every fifteen minutes to avoid burning your corn pudding due to hot spots.
Serves 6 to 8