« Back to recipes

Corn Pudding

Heather Terhune
Chicago, IL

Chef demonstration
Soups & Sides
Summer

Ingredients
  • 1/4 pound (1 stick) unsalted butter
  • 5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
  • 1 onion, chopped
  • 4 extra-large eggs
  • 1 cup buttermilk
  • 1 cup half-and-half
  • ½ cup sour cream
  • 1/2 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 tablespoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3/4 cup (6 ounces) grated extra-sharp cheddar
Method

Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10 cup baking dish

Melt the butter in a very large sauté pan and saute the corn and onion over medium hear for 4
minutes. Cool slightly.

Whisk together the eggs, buttermilk, sour cream and half-and-half in a large bowl.  Slowly whisk in the
cornmeal, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour
the baking dish.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake
the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes
out clean.

Serve warm.

Return to recipe listing »

Know your food, know your farmer
Locations & hours
May through October (Outdoors)
Lincoln Park
N. Clark St & N. Lincoln Ave
Wednesdays and Saturdays, 7am–1pm
June through October (Outdoors)
The Park at Wrigley
3637 N. Clark, adjacent to Wrigley Field
Thursdays, 4pm–8pm
June through October (Outdoors)
West Loop, Mary Bartelme Park
115 S. Sangamon St
Saturdays, 8am–1pm
November through April (Indoors)
Peggy Notebaert Museum
2430 N. Cannon Dr.
Saturdays, 8am–1pm

Full schedule »

Business office
2613 W. Lawrence Avenue

Chicago, IL 60625

(773) 880-1266

Contact us »

Follow us on Instagram

GreenCityMarket

Proud member of the Farmers Market Coalition

Donate