Many Cabot farmers grow sweet corn and make their own version of this traditional Sweet Corn Pudding recipe. Theresa Freund’s dish is softer, moister, and closer to pudding than cornbread; her girls like it with diced jalapeños stirred in. This recipe is courtesy of Freund’s Farm in East Canaan, CT, one of the 1200 farms in the Cabot Creamery Cooperative. It is featured in the NEW Cabot Creamery Cookbook.
- 1/2 c King Arthur unbleached all-purpose flour
- 1/2 c yellow cornmeal
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 1/2 c Cabot sour cream
- 6 Tbsp Cabot unsalted butter, melted
- 3 1/2 c fresh corn kernels (from about
- 7 ears of corn or frozen whole kernel corn, thawed
- 1/2 cup minced seeded jalapeno pepper (about 3 peppers), optional
Directions:
- Preheat oven to 350°. Lightly grease a 13×9 inch baking dish with cooking spray. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl; make a well in center of mixture.
- Whisk eggs in a large bowl. Whisk in sour cream and melted butter; add to dry mixture, stirring just until moistened. Stir in corn and, if using, jalapeños. Pour batter into prepared dish.
- Bake 30 minutes or until center is set.