From time to time, the Small Kitchen College team will bring you a series of some of our time-tested favorites, often edited down from their original version to fit the means of your college kitchen, whether on or off campus.
This Corn Pudding requires that you have very few pantry items–only flour, baking powder, sugar, and salt. Other than that, it’s a matter of picking up some frozen corn (fresh if it’s mid-summer), some butter, and a dozen eggs. After that, you mix, pour, and stir. Bake for about an hour–early in the day if that’s easiest–and then reheat just when friends are arriving. Throw hot dogs and burgers on the barbecue, or make something fancier, like these shrimp. Add a salad, and it’s a BBQ party!
–The Small Kitchen College Team
This recipe comes from Barb, the mom of Small Kitchen College friend Kate. Says Barb: “I tend to under bake (like a flan) rather than over bake since it can dry out easily. I make it ahead of time often, under baking it and then throwing it into the oven again just before serving.” (This is just what I did.)
Read all about corn pudding and the meal we served it with originally here.
8 tablespoons (1 stick) butter, melted, plus more for the pan
1/2 cup sugar
8 eggs, beaten
2 teaspoons baking powder
1/2 cup flour
1 teaspoon salt
4 cups milk
4 cups corn (either fresh off the cob or defrosted frozen work well)
Preheat the oven to 350°F. Butter a 9 x 13-inch baking dish that’s nice enough to serve out of.
In a large bowl, combine the melted butter with the sugar and stir to combine. Beat in the eggs, then sprinkle the baking powder, flour, and salt over and mix in. Stir in the milk, then add the corn and stir again to combine.
Pour into the prepared dish. Bake for 50 minute to 1 hour, until the pudding starts to brown on the top a when the pan is nudged it jiggles only just slightly. Serve immediately, or cool to room temperature and reheat for 15 minutes before serving.