Fresh Corn Pudding. Summer Glory in a Baking Dish.
This is a classic and totally delicious side dish or vegetarian main course. It is easy to make, and a great thing to bring to a BBQ or pot-luck. If you need to make it after the glory of fresh corn season, you can substitute a can each of corn and creamed corn, or use frozen corn and puree half. But at least once make it from fresh-from-the-farm summer corn. Serve with grilled salmon, salad, and roasted veggie ratatouille.
1 1/2 cups cornmeal
1 tsp. baking soda
8 ears of fresh corn, kernels cut off and cobs scraped to extract "milk"
1 1/4 cups buttermilk
1 stick of butter, melted
1/2 cup chopped fresh pepper (semi-spicy ones, like nardello or poblano if you like spice)
1 onion chopped
3 cups shredded cheese (divided)
salt and pepper
Preheat an oven to 325 degrees F. Oil a 9x13 inch baking dish.