Fresh, Sweet Corn

Sex is good but not as good as fresh, sweet corn.

~Garrison Keillor

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

Serves 12

*Use organic, non-GMO ingredients when possible

Ingredients:

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

Method:

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.

Serve warm.

29 Comments »

  1. lmao@50 shades of Farmgirl! I love corn and thankfully, we live nearby some farms. I’ve grown it in small quantities and nothing comes close to freshly picked corn. Thanks for the recipe, I’m going to print this out and try it.

    Liked by 1 person

  2. We are still about 6 weeks away from having fresh corn up here in Canada, always love to bite into that 1st cob of fresh sweet corn.
    We eat a lot of corn based recipes around the house, because my wife is highly anaphylactic to wheat. This recipe looks awesome, definitely one to try!
    Thanks for sharing! 🙂
    ~Carl~

    Liked by 1 person

  3. So, growing up in Iowa and living in Virginia for 30 years, I know the difference in Iowa Sweet Corn vs. what we get here in Virginia. Therefore, in August, I will have my sister in Iowa pack a box of “picked that day” corn and FedEx it to me overnight. It will be shucked, cooked and taken off the cob the day it arrives and frozen for winter consumption and the best damn corn puddin’ this Christmas. Of course, we will have a few ears with the fried chicken and mashed potatoes on arrival.

    Liked by 1 person

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