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If you are from or grew up in Kentucky there was (and still is) one major thing you looked forward to on the first Saturday of May_ the Kentucky Derby. Sure it’s about the big race, but the other thing you think about for months as the big day approaches is all the tasty food that’s served, like this Creamy Corn Pudding. I got this particular recipe out of the new Junior League of Louisville cookbook. I’ve been collecting Junior League cookbooks from around the country since I was a teenager. I just find something so real, tried and true about the recipes in them, as many have been passed down from generation to generation. When I was flipping through the new Louisville chapter cookbook, this recipe for corn pudding immediately caught my eye. I hadn’t made it in years and with fresh corn just coming into season (at least here in southern California), I couldn’t resist.
The cookbook’s recipe calls for canned creamed corn, which works perfectly well, but when you substitute fresh corn cut right off the cob, you get incredible corn flavor without the added sugar and unnecessary additives. The result is a totally irresistible pudding that’s sweet and creamy with a nice golden top.
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I don’t live in Kentucky anymore, so this year we’re going to throw our own little Derby party and get all dressed up with big hats, seersucker suits and all have cold mint juleps in hand. This Creamy Corn Pudding will on hand as the perfect accompaniment to some ham, Strawberry Spinach Salad, fried chicken and of course, Derby Pie. I’m getting excited just thinking about it!
Creamy Corn Pudding
Ingredients
- 8 corn cobs
- 2/3 cup granulated sugar
- 1/4 cup all purpose flour
- 1 cup milk
- 2 large eggs
- 1/8 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 325F.
- Cut the corn kernels off the cobs and place in a blender.
- Add the sugar, flour, milk, eggs, nutmeg and salt on top of the corn in the blender, and puree for 10 seconds, just to get everything combined.
- Pour the mixture into a greased 8×8 inch baking dish, and drizzle the melted butter on top.
- Bake for 60-75 minutes, until a toothpick inserted in the center comes out clean.
Green beans with bacon or biscuits and gravy!
Love Savory cornbread with butter
Looks delicious
I tweeted. https://twitter.com/mandaoverturf/status/460812168191954944
I pinned it. Manda Overturf
I am moving away from Kentucky (where I was introduced to corn pudding) and would love a Bluegrass cookbook. THanks for the giveaway!
I love ham and green beans.
great recipe!
This looks delicious!
Sweet potato pie! 🙂
My favorite is Ham & Beans with cornbread.
Can’t wait to try this recipe – with the corn blended in, my little guy might actually give it a try!
How much creamed corn does the recipe call for if not using freash corn?
Can you provide the amount of creamed corn called for? The Derby’s this weekend, but fresh corn isn’t in season yet.
I just found your blog as a I’m a former teacher here in Thailand and a friend of mine, who is currently teaching six year olds, asked me if I knew of any simple recipes she could make in class with her kids.
I’ve been looking at various sites to try to help her out, but she’ll love this one. Will be passing it on to her and I’m sure she’ll soon be trying some of your recipes. What a great site!!!!
corn bread
Can’t wait for corn season here in ny!