Fresh Corn Pudding

Fresh Corn Pudding
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fresh corn pudding - robs little kitchen

Fresh Corn Pudding

This is the go-to side dish that I make every Thanksgiving, and for my family, it is as expected as turkey and stuffing. It's cheesy (I like to use yellow Colby or mild cheddar), fresh corn flavor is a great addition and great compliment to all the other Thanksgiving staples.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American

Equipment

  • 6 cup casserole or gratin dish I use a 4.8 Qt Pyrex baking dish

Ingredients
  

  • 18 saltine crackers - or ¼ cup cracker crumbs or fresh breadcrumbs
  • 6 lg ears of corn
  • 1½ tablespoon corn oil or butter
  • 1 cup yellow onion - finely diced
  • 1 teaspoon garlic - minced
  • 1 cup evaporated milk
  • 2 eggs - lightly beaten
  • 2 cups orange Colby or Cheddar cheese - loosely packed
  • salt and freshly ground pepper
  • paprika

Instructions
 

  • Preheat an oven to 350°F.
  • Lightly butter the baking dish you are using.
  • If using saltines, put them in a bag and roll over them with a rolling pin to make coarse crumbs. There should be about ¾ cup. Set aside.
  • Shuck the corn and pull off the silks. If you slice your corn off in a deep bowl, you'll keep from spattering all over. Holding an ear of corn stem end down and using a sharp knife, carefully cut off the top halves of the kernels; do not include the fibrous base, the part that gets caught in your teeth. Then turn your knife over and, using the dull side, press it down the length of the cobb, squeezing out the rest of the corn and the milk. You'll end up with a mushy substance in the bottom of the bowl along with the kernels. Repeat with remaining ears.
  • Warm the oil or butter in a skillet over medium-high heat. Add the onions and cook just until limp, about 4 minutes.
  • Add the garlic and cook for another minute or two until fragrant without letting the onions brown.
  • Add this to the bowl of corn and stir in the milk, eggs, 1 cup of the cheese and ½ cup of the cracker crumbs. Season to taste with salt and pepper.
  • Transfer the mixture to the prepared baking dish and top with the remaining cracker crumbs and cheese.
  • Bake on the center rack of the oven until puffed and golden, about 45 minutes.
  • Remove from the oven. sprinkle paprika over the top and serve.
Keyword cheese, corn
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