Corn is one of my all-time vegetables.  I eat it constantly all summer long and, at the end of the season, cut it off the cob and throw into the freezer to get me through the winter. The below recipe, a healthier version of the traditional southern corn pudding, can be used with fresh corn or defrosted corn cut off the cob. It’s light enough for hot summer days but also hearty enough to stand up to a cold winter night.

CORN PUDDING
serves 6

2 c unsweetened soy milk
5 eggs
3 cobs of corn, kernels cut off
salt and pepper to taste
grated cheese (optional)

Preheat oven to 375. Whisk eggs and mix in soymilk until thoroughly blended. Add corn. Pour into a buttered/oiled casserole dish — we used a large souffle ramekin but you could also use a rectangle dish.  Bake for 45-50 minutes, until light brown on top.  If you would like cheese melted on top, sprinkle on about 30 minutes into the cooking process.

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