Corn Pudding for the Harvest Months

Corn pudding, a savory casserole with a custard base and lots of corn kernels, is a favorite during the harvest months, and a Thanksgiving staple for many Chowhounds.

Ina Garten’s Sagaponack corn pudding is made with ricotta and cheddar. “Something about the fresh basil and the cheese, it always is a crowd pleaser,” says juli5122. This corn-chive pudding is “a good combination of savory and sweet,” according to lesliedm3. another_adam finds it quite sweet, so halves the sugar called for.

Querencia makes an easy version: Pulse a bag of frozen corn kernels, thawed, in a food processor. Beat 2 eggs with a cup of milk, 1/2 teaspoon salt, 2 tablespoons vegetable oil or melted butter, and 1/4 cup Bisquick, then stir in the corn and 9 ounces shredded sharp cheddar. Bake in a buttered casserole at 350°F until brown on top, about 45 minutes.

Board Link: Corn Pudding for Thanksgiving

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