Corn pudding is a delicious casserole we have at almost every big gathering in my family. It is popular during the holidays, but I think it is delicious made with fresh corn in the summertime too. It does not have to be served piping hot, so it works well for a porch gathering.
3 tablespoons butter
2 cups fresh corn kernels (may substitute frozen)
2 green onions, sliced
2 large eggs
1 (12-ounce) can evaporated milk
½ cup sour cream
¼ cup yellow cornmeal
1 tablespoon sugar
1 teaspoon salt
½ teaspoon ground black pepper
½ cup shredded sharp Cheddar cheese
Preheat the oven to 350 degrees. Grease a 9-inch square baking dish. Place the butter in a skillet over medium heat, and heat until melted. Add the corn and green onions, and cook until the corn has slightly softened, for 4 to 5 minutes. Remove the skillet from the heat, and set it aside to cool.
In a large bowl whisk together the eggs, milk, and sour cream until there are no lumps. Whisk in the cornmeal, sugar, salt, and pepper. Add the slightly cooled corn mixture to the milk mixture, and stir until well combined. Pour the mixture into the baking dish.
Bake the pudding for 30 minutes. Sprinkle the cheese evenly on top, and then bake it for another 10 minutes. Remove the dish from the oven, let it cool slightly, and serve warm or at room temperature.
MAKES 6 TO 8 SERVINGS.