Corn Pudding

Corn pudding is a slightly sweet, custardy and generally more scoop-able version of cornbread, with whole kernels of corn. While cornbread is usually best with a hearty spread of butter, corn pudding is perfect as is.

Ingredients

• 1 cup all purpose flour

• 3/4 cup cornmeal

• 1/2 cup sugar

• 1.5 Tbsp baking powder

• 1.5 tsp salt

• 1/2 tsp garlic powder

• 1/2 tsp black pepper

• 5 eggs

• 1 cup half and half or whole milk

• 1/2 cup sour cream

• 1/2 cup melted butter

• 2.5 cups frozen (thawed) or canned sweet corn (drained)

• 2 leeks, thinly slices

Instructions

1. Heat oven to 350°F.

2. Butter or spray a baking dish with oil.

3. Heat a pan on medium, drizzle in 3 Tbsp of olive oil, cook leeks until softened (about 5 minutes).

4. Whisk all the dry ingredients in a large bowl and the eggs, half and half, and sour cream in a separate bowl.

5. Once onions are cooked, add to the dry ingredients along with the melted butter and egg mixture.

6. Whisk together, then fold in corn.

7. Pour into prepared pan and bake for about 55 minutes or until just set.

8. Let cool slightly before serving.

Area 2 Farms for Locals

Your food should be equally accessible and nutritious. Which is where we come in. At Area 2 Farms, we grow fresh organic produce within 10 miles of you.