This easy corn pudding recipe is made with fresh corn. Pantry staples and no refined flours or sugars make it a crowd pleaser!
Fresh corn on the cob is the pinnacle of summer. But sometimes you want something a little more refined that smearing all the delicious goodies we pile on our Mexican Corn all over your face. (Not often mind you….but sometimes). Enter corn pudding. It’s mexican corn’s pinkie in the air second cousin.
I’ve not really seen corn pudding out much in the summer time at our get togethers and I think it’s because it has mostly been relegated to the holiday season. Which is such a shame because it’s absolutely the best with fresh in season corn…duh! I’ve decided to start changing that in our family. Party in the summer people. Nobody puts corn pudding in the corner.
I love this corn pudding recipe in particular though because it uses all real whole ingredients and skips out on the canned creamed corn. This means you can justify eating two servings.
Okay I maybe ate the whole pan.
Not all at once of course. There was breakfast too.
It also doesn’t have any leavening like baking powder or baking soda so it really keeps some of the creamy custard consistency instead of being tall and fluffy like a cake. We do add a bit of flour to give it some stability and a bit of chew but it’s not corn cake. I know some of you guys grew up with corn pudding made with the jiffy mix but I challenge you to give this a shot! It really lets the corn shine through and be the star.
Your taste buds will thank me….I promise!
- 6 ears fresh corn
- ½ medium onion, thinly sliced and then chopped
- 5 tablespoons butter
- 3 tablespoons honey
- ½ cup half and half
- ¼ cup spelt flour (can substitute all purpose flour)
- 6 eggs
- 1 teaspoon salt
- ½ teaspoon pepper
- Preheat oven at 350 degrees.
- Shuck corn and cut kernels off.
- Combine all ingredients and pour into a greased 9 x 13 inch pan.
- Bake for 1 hour.