Ingredients
Equipment
Oven Baking pans
blender Ninja
Cooking Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8-inch baking dish.
- Place 2 cups of the corn in a blender with the milk and blend briefly until creamy but not completely smooth.
- In a large bowl, whisk together the eggs, heavy cream, melted butter, flour, sugar, baking powder, salt, and black pepper.
- Stir in the blended corn mixture and the remaining whole corn kernels.
- Pour the mixture into the prepared baking dish.
- Bake for 35-40 minutes until the pudding is set in the center and lightly golden on top.
- Meanwhile, combine the Greek yogurt, olive oil, lemon juice, parsley, chives, dill, garlic, salt, and black pepper.
- Allow the baked corn pudding to rest for 5-10 minutes.
- Spoon or drizzle the fresh herb sauce over the pudding.
- Garnish with additional fresh herbs and serve warm.
Nutrition
Notes
Fresh corn provides wonderful sweetness during corn season, but frozen corn works well year-round.
Do not overblend the corn; leaving some texture makes the pudding more flavorful.
Add shredded cheddar or Parmesan for a cheesier variation.
The herb sauce can be prepared ahead and refrigerated until serving.
Do not overblend the corn; leaving some texture makes the pudding more flavorful.
Add shredded cheddar or Parmesan for a cheesier variation.
The herb sauce can be prepared ahead and refrigerated until serving.