Corn Pudding

Many recipes for corn pudding use Cream Style Corn that contains modified corn starch which I avoid on my gluten-free diet. At first I tried to make my own “cream style” corn but that was a lot of extra work so when I found this recipe using fresh or frozen corn in the “Barefoot Contessa Family Style” cookbook I stuck with it. I used milk instead of light cream and cut the recipe in half so it is suitable for a smaller family so do not hesitate to double this recipe if you are sharing with a crowd. I do not always have ricotta in the fridge so I have substituted cream cheese or cottage cheese and was pleased with the result.

1/4 cup butter

1/2 cup onion, chopped

2 1/2  cups frozen corn  (or fresh)

1/2  pkg (250 g) cream cheese or 1/2 cup ricotta 

1/4  cup cornmeal 

2  eggs

3/4  cup milk, may use some cream if you like 

1  tsp white sugar 

1  tsp salt 

1/4  tsp black pepper 

1  Tbsp fresh basil or chives (optional) 

1/4 cup grated old Cheddar plus some to sprinkle on top

• Melt butter in a frying pan over medium heat, add onion and cook for several minutes, until soft.
• Add corn and continue to cook for a few more minutes and let cool slightly.
• Beat cream cheese with corn meal until soft then beat in eggs one at a time, then milk, sugar, salt and pepper.
• Stir in basil, if using, and cheese. Pour into a greased casserole dish, sprinkle a little more cheese on top and bake at 375°F for 40 – 50 minutes until top begins to brown and a knife inserted in the centre comes out clean. Serves 5-6

If you are able to use a can of creamed corn it is even easier to make a kid friendly corn pudding that is in the oven in no time….

Claudia’s Corn Pudding

1 can (14 oz) creamed corn

1 can (14 oz) corn Niblets, drained or 2 cups frozen corn

1 cup milk

1/2 cup butter or margarine, melted

3/4 cup corn meal

• Stir both corns, milk, butter and corn meal together in a buttered 2 quart covered casserole dish.
• Bake for 1 hour at 350 °F with the lid on then remove lid and continue baking until set, about 15 minutes.