Creamy Corn Pudding
Serves: 8-10
  • 2 pounds (about 6 cups) plus 1 cup ORGANIC frozen yellow corn, defrosted, divided
  • 3 tablespoons pure maple syrup
  • 6 large eggs, at room temperature
  • ½ cup whole milk or plain, unsweetened hemp milk
  • 3 teaspoons sea salt
  • ⅛ teaspoon cayenne
  • ¼ cup corn meal
  • 1 Tablespoon arrowroot powder
  • 1 teaspoon aluminum-free baking powder
  • 5 Tablespoons melted unsalted butter or unrefined coconut oil, plus additional for greasing baking dish
  • 1½ cups heavy cream or full-fat coconut milk
  • ΒΌ cup chopped chives
  1. Preheat the oven to 350 degrees and grease a 13 x 9-inch baking dish with butter or coconut oil.
  2. Place all but 1 cup of the corn kernels in a large blender and add the maple syrup, eggs, milk, salt, cayenne, corn meal, arrowroot and baking powder. Blend until smooth and pour into a large bowl (unless your blender can fit it all, then blend everything in the blender and skip the bowl.)
  3. Stir the melted butter and cream into the corn mixture along with the remaining 1-cup whole corn kernels.
  4. Pour into your prepared baking dish and sprinkle with chopped chives.
  5. Place your baking dish on top of a baking sheet (to ensure even, slow baking) and bake for approximately 60-70 minutes, or until the pudding is golden brown and has a slight wiggle to it but there is no liquid under the surface.
  6. Allow to cool slightly before serving. This can be made a day ahead and kept covered and refrigerated. The next day, remove from the fridge an hour before placing in the oven. Reheat covered at 350 for 20 minutes or until warmed through.
Recipe by Pamela Salzman at