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Either I’m serving too much corn on the cob or I’m not making it yummy enough to devour in one sitting, because several ears of leftover cornkeep finding their way into my the refrigerator. So when I paid a visit to that marquee food siteandcorn pudding was splashed all over the homepage, I couldn’t resist. I’ve never made corn pudding, heck I’ve never eaten corn pudding. Maybe it was that corn pudding sounded contradictory like ham gelato or President Palin.

A fitting dish for celebrating the end of summer as we do on Labor Day, when we weep for the unavoidable end of succulent tomatoes, berries, fresh corn, and white shoes.

I barreled through the recipe all the while thinking of ways to convince my son that more than two foods baked together is not an interrogation strategy of torture to get him to talk (although I still have questions about battery thievery in our household). The pleasure to strain, and tasty to waisty ratios on this creation surprised me. To show you how easy, I made you a clickable recipe gallery.

I prepared this in advance, leaving the baking for dinnertime. The wafts made our kitchen smell as though a real cook lived here with sweet and savory scents fighting each other for attention.

From a nutritional perspective, corn pudding could be a Meatless Monday front runner if we include a vegetable. Eggs, milk, and cheese provide protein and the corn, as a fiber loaded starch, fills the bread serving. The recipe called for cheddar cheese, I used a smaller portion of havarti opting for white cheeses where I can. The flavor is creamier and bigger than the recipe lets on.

 

For the record, the boy complained all the way through the four bites Mommy Dearest made him eat. Hmm. What would Dick Cheney do?

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