I love corn pudding and this is my favorite recipe. It's much lighter than most, using corn as it's primary ingredient and not too much filler! It smells so good when it's cooking and tastes even better. Corn pudding is the perfect midwinter dish and can be served by itself with a salad or with a pork roast, ham or sausages. Hard cider or winter beer is the perfect accompaniment. I can almost see Mrs. Bug in the kitchen every time I make this and If you can find the dehydrated corn use it..it's absolutely delicious, sweet as sugar and feels very authentically 18th century. I reconstitute it in buttermilk and it's almost better than fresh!
Two bags of frozen sweet corn( I use one white and one yellow) or reconstituted dried corn (about 6 cups)
2 cups of diced onion
2 tablespoons of fresh minced garlic
3 tablespoons of maple syrup
1 cup of diced sweet peppers
1 tablespoon of dried sage
1 large wedge of hard cheddar (shredded)
1 bunch of green onions (Chopped)
2 cups of organic buttermilk
4 organic eggs
Salt and pepper to taste
Place the eggs and buttermilk in a bowl and whisk until frothy. Add the remaining ingredients and fold together. Place the blended ingredients into a baking dish and bake at 350 until firm, approximately 45-50 minutes. My preference is that you use a cast iron skillet or baking dish because for some reason cast iron bakes the pudding very evenly. Serve with slices of country ham or sausage.
Picture of corn from http://www.thespicehouse.com/