Corn Pudding

I love corn, especially when it is creamy in texture or when it is fresh off the stalk.  I know, one is overcooked and the other almost raw.  It doesn't matter.  Corn is good.

Growing your own corn is a treat.  Going out, at the last minute to pick it and then drop it into boiling water for just a few minutes and ending with the sweetest corn in the world is well worth the gardening.

Corn Pudding


4 cups thawed corn kernels 

4 large eggs

3/4 cup whipping cream
1/2 cup whole milk
1/3 cup honey or sugar
1/4 cup oil
2 tablespoons gluten-free flour mixture
2 teaspoons baking powder
1/2  teaspoon salt
1 teaspoon parsley


Preheat oven to 350°F. 

Grease a square pan with spray cooking oil.

Blend all ingredients, except for two cups of the corn, in food processor until almost smooth.

Add parsley.

Pour into prepared dish. 

Bake pudding for 45 minutes.  It should be turning golden brown and be firm.

Eat and enjoy.

Linked to:   Weekend Bites      Foodie Friends Friday     Saturday Night Fever


  1. A great side dish for a traditional Thanksgiving dinner!

    Have a good holiday,
    mae at


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