From the Sustainable Kitchen: Honest Farm Summer Recipes
The summer produce is so inspiring we’re adding a lot more new recipes to the site in the next few days. We finally got to harvest our first organic corn this weekend and I think it’s the best I’ve tasted so far this year. Justin Mason, our intern the last few weeks (who sadly just left to return to school) has worked for several years on a large mostly sweet corn farm and he told me it was the best he’d had. We did have a few corn pests as I never got around to dispensing eye droppers of mineral oil into each ear (tedious organic remedy) but thank goodness we have mostly farm raised customers who are nonplussed by the additional protein!
Please check out the recipe of the month and our recipes for more.
This is my favorite version of corn pudding and it makes a great pot luck dish. Make sure you take copies of the recipe with you as you will be asked for it by most anyone who tastes it (I’m only exaggerating a little).
This cross between corn bread and pudding is moist and sweet and similar in texture to a spoonbread. I prefer this to traditional corn pudding as it is a bit firmer so you can slice it and it holds up well for a buffet supper. Another favorite way to enjoy it is to carmelize whole seeded plum tomatoes in a little bacon fat and serve those on top of a wedge of the corn pudding bread with a little bacon on the side.
Serves 6 to 8
3 tablespoons butter, melted, plus more for skillet
1/2 cup white or yellow cornmeal
1 to 2 teaspoons sugar (depending on sweetness of corn)
1 teaspoon baking soda
1/2 teaspoon kosher sal
1 1/2 cups buttermilk
1/2 cup heavy cream
4 large eggs
3 cups fresh white corn kernels, from 4 to 6 ears
1. Preheat the oven to 350°. Butter a 9-inch iron skillet or a 7-by-11-inch baking dish. Whisk together the cornmeal, sugar, baking soda, and salt in a large bowl.
2. Pulse the buttermilk, cream, eggs, and melted butter in a blender or food processor until smooth. Add the corn and pulse a few more times (the mixture should be lumpy with visible kernels).
3. Whisk the buttermilk mixture into cornmeal mixture. Pour into a prepared skille tor baking dish; bake 35 to 40 minutes, until the edges are golden brown and the center remains slightly jiggly. Transfer to a rack to cool. Serve warm or room temperature.
