UPDATE: winter sucks. The cold is back full force and there’s no relief in sight. So obviously, I’m not leaving the house if I don’t have to. And here’s where that whole bees/chickens/garden/freezer thing comes in handy. If you dig around long enough, you’ll probably be able to come up with something fabulous to make for dinner. And if you’re anything like me, doing so will make you feel like a genius-kitchen-superhero.
So yesterday, after spending the day shivering (despite being wrapped up in a blanket), I was craving comfort food big time, but was not looking forward to warming up the car. And then I found sweet corn in the freezer.
And the day was saved! I found the recipe for this dish a few years ago in the Farmhouse Cookbook by Susan Herrmann Loomis. It has all the comfort of scalloped corn, but none of the pre-packaged, over-processed stuff that you have to drive to grocery store to get. No canned creamed corn. No corn muffin mix. No saltines. Just basic ingredients, all of which we regularly have on hand.
Then scoop it up and chow down. It’s a great side dish for other winter comfort foods, like mashed potatoes or maybe a meatloaf. Or what the heck, I had some leftovers for breakfast and it was still terrific. And I still haven’t left the house! Now I’m going to go get back under that blanket.
- 2 tablespoons butter, melted, divided
- 2-3 scallions (about ¼ cup), sliced
- 4 cups sweet corn, fresh or frozen
- 2 tablespoons all-purpose flour
- 1½ cups whole milk, divided
- 4 large eggs
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon honey
- ¼ teaspoon paprika or nutmeg
- Preheat oven to 375 degrees. Spray or brush a 1½ or 2 quart baking dish with cooking oil.
- Slice scallions. Melt butter in microwave. Add one tablespoon melted butter to small skillet or saucepan. (You could also melt the butter in the saucepan). Add scallions and sauté until translucent and softened.
- Thaw corn or cut fresh kernels from cob. Add corn to sauté pan and reduce any liquid. Remove from heat and allow to cool somewhat.
- Combine the eggs and 1 cup of milk in a mixing bowl. Combine remaining ½ cup of milk with flour and whisk until thoroughly combined. Set milk/flour mixture aside.
- Add salt, pepper, remaining butter, and honey to egg mixture. Then add milk/flour mixture. Whisk to combine. Add cooled corn mixture to mixing bowl with egg mixture.
- Pour contents of mixing bowl into prepared baking dish. Sprinkle paprika or nutmeg over the top. Bake 50-60 minutes. Pudding will be somewhat jiggly, but thoroughly set when cooked. Remove from oven and serve.