Do you love corn? Hate mixing ingredients? Do I have the recipe for you. I was surprised to find that Big A didn’t seem to care for it—he likes corn and the texture of bread. We’ll keep trying-but it’s quick, easy, and delicious. That’s enough for me to consider it a win.
I used fresh corn kernels because I thought they would taste better and I’m slightly pretentious. Have you ever removed corn kernels from the cob? It’s easier to do if you Blanche the cobs first, which is just a fancy word for submerging them in a pot of boiling water for four minutes. When you remove the corn from the boiling water immediately dunk them in a large bowl filled with ice water. This is called Dorothy-ing the corn. When the cobs are cool enough to touch, get that big bowl of ice water and dump it. Place a smaller bowl upside down in the bottom of the big bowl. Hold the cob vertically, flat side against the top of the upside down bowl. Slice down the cob and the kernels will fall into the big bowl.
Easy Blender Corn Pudding
- 2 cups fresh, frozen, or canned corn kernels
- 1/2 cup sugar
- 1 cup milk (soy, cow, almond, whatever)
- 2 eggs+2 egg whites (or vegan replacements)
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon pepper
- 1 teaspoon butter (or vegan butter/margarine)
- dash of chili powder
- Preheat oven 375 degrees
- Throw all that stuff in a blender and blend it. I like mine a little chunky. Do you.
- Pour mixture into a greased 9×13 inch baking dish
- Bake for a total of one hour BUT turn it at the thirty minute mark
- AND if you’re feeling fancy, take the pudding out at the forty-five minute mark and sprinkle 6-8 crushed garden vegetable-flavored crackers on top then put back into oven to bake the remaining fifteen minutes
- Let sit for ten minutes after removing from oven before serving
Do you have any favorite blender recipes? Comment below! Share this article on your timeline so you won’t forget it.
