May 25th, 2010
Remember the corn pudding I made as part of my easy kids party menu? I made it again tonight as part of a quick meal with a tropical flair.
I served the pudding alongside store bought Mango Chipotle Chicken sausage, which I quick roasted, and a simple avocado salad. To give the pudding a tropical flavor as well, I topped it with a finely chopped serrano pepper mixed with crumbled feta (which I used in place of cotija cheese). Cilantro would have been good, too, but I didn’t have any on hand. It was a perfect combination of flavors. And this pudding is as delicious and easy as ever.
Give it a try. Or tell us—how do you dress up corn pudding?
I halved this recipe, which was the perfect amount for 3 adults plus the Hungry Boy and a taste for the Hungry Baby.
Simple Corn Pudding
From Bon Appetit
(can be served to kids 8+ mos)*
4 c frozen corn kernels (about 19 ounces)
4 large eggs
1 c heavy cream
1/2 c milk
6 Tbsp sugar
1/4 c butter, room temperature
2 Tbsp organic flour
2 tsp baking powder
1 tsp salt
1. Preheat oven to 350°F. Butter an 8x8x2-inch baking dish. Blend all ingredients in processor until almost smooth. Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes and serve.
(If you halve the recipe, use a smaller baking dish, which may also change your cooking time. Look for brown around the edges and a just set center to check for doneness.)
*Note: Corn is typically recommended for introduction at 10 mos. Given the texture and simplicity of this dish, and the fact that the corn is pureed, my feeling (liberal approach aside!) is that this corn pudding can easily and safely be shared with any child 8+ mos. Please use your discretion and, if you’re concerned, as always, speak to your pediatrician about what’s right for your child.