Corn Pudding

Are you wanting to mix it up for dinner or bring something different to a potluck? Then this homemade, delicious, and easy recipe is perfect! Plus it's perfect for Autumn when you can use some of your fresh produce! Make this as a dinner or a side dish and watch as your family devours it all! Give it a try today and be sure to share it with me via social media. Just tag @jonesinfor

Here's what you need:

  • 2 Cups of Corn Kernels (2 Corn on the Cobs with kernels chopped off)
  • 5 Eggs
  • 1 can of Evaporated Milk
  • 1 Shallot (chopped)(or small onion)
  • 1 Garlic Clove (chopped)
  • 1/2 Red Pepper (or similar)
  • 2 TBSP Flour
  • Oil

Directions:

Preheat oven to 350 degrees. Heat about the oil in a cast iron (or other oven safe pan) on medium heat on the stove. When the oil is hot add Garlic, Shallot, and Pepper. Stir occasionally so it doesn't burn. As that is cooking blend 1/2 of the Corn Kernels with the flour. Break the eggs into a bowl and whisk them gently. Add the left over corn kernels, the corn kernel/flour mixture, and Evaporated Milk. Stir together. When the Shallot, Garlic, and Red Pepper are cooked (Shallot becomes translucent) add the Corn mixture. Stir together. Place the cast iron dish, filled with the mixture, in the oven and let it cook for 30 minutes or until a knife comes out clean.

Feel free to add some shredded cheese to the top towards the end and let it melt over the tasty goodness. Be sure to take a picture of it and share it with us!

Here's out LIVE Cooking show with this delicious dish!