Fresh, Sweet Corn
Sex is good but not as good as fresh, sweet corn.
Fresh, sweet corn is one of those treats you look forward to in the summertime, especially if you’re a gardener. There’s nothing quite like it! And, at the risk of sounding like “fifty shades of farmgirl,” I just had to include Garrison Keillor’s quote emphasizing how spectacularly good it really is. 😉
In honor of fresh, sweet corn, I’m sharing one of my favorite corn recipes—corn spoon pudding. I love it, because it’s super easy and amazingly delicious! It’s from a wonderful cookbook titled, Potluck at Midnight Farm-–celebrating food, family, and friends on Martha’s Vineyard, by Tamara Weiss. Corn spoon pudding is a recipe that was contributed to the cookbook by actress, Mary Steenburgen. Steenburgen writes, “this is a recipe that I grew up with in Arkansas and have made for many kinds of people. Also, it’s so wildly popular that folks take one bite and instantly want the recipe.”
Well, I have to agree with her. I always keep extra copies of this recipe on hand to share, because it’s a guaranteed smash hit. It’s the best cornbread you’ll ever eat!
Corn Spoon Pudding
*Use organic, non-GMO ingredients when possible
1 (8 1/2-ounce) box corn muffin mix
7 1/2-ounces of freshly cooked whole kernel corn or canned corn
7 1/2-ounces of creamed corn or canned creamed corn
1 cup sour cream (use sour cream with a thicker consistency for best results)
2 large eggs, beaten
1/2 cup melted unsalted butter
1/2 cup grated Swiss cheese
Heat the oven to 350 degrees F.
Combine all the ingredients except the cheese in a large mixing bowl. Pour into a lightly greased 9 X 13-inch baking dish. Bake for 35 minutes. Sprinkle grated Swiss cheese on top and bake 10 minutes more. You will know it’s done when a toothpick comes out clean.