Buttermilk Corn Pudding


A great treat mixed from farmers market finds that can be spiced up or toned down based on your picky your eaters are.


  • 4 ears fresh corn
  • 4 eggs
  • ¼ tsp. baking soda
  • ¼ cup corn meal
  • ¼ cup flour
  • 1 Tbsp. sugar
  • 3 Tbsp. butter, melted
  • ½ cup buttermilk
  • Salt and pepper to taste

Add grated cheese and some sliced poblano peppers-another farmers market bargain-if you are not serving this pudding to picky children.


1. Preheat the oven to 350 degrees. Butter an oval or square baking dish that holds 1.5 to 2 quarts.

2. Strip the kernels off the four ears of corn and set aside. Beat the eggs together in a large mixing bowl. Add the corn kernels and the dry ingredients. Stir to combine.

3. Add the buttermilk and the melted butter and stir gently to combine. Season well with salt and pepper and pour into the prepared baking dish.

4. Bake 60-70 minutes until the center is firm and the pudding puffed and golden.


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