Individual Corn Pudding

Finding dishes to go on the side is always a challenge for me. It's not that I don't have any to make, it's that when I get excited about trying a new main dish, I don't always plan for anything else. This is a great one to have in your repertoire because as long as you keep a bag of frozen corn around, you should have everything else on hand to whip these up. I make them in individual serving dishes because the pudding doesn't look nearly as pretty when scooped out of large serving dish.

Individual Corn Pudding

Makes 4 depending on ramekin size

3 cups corn kernels

1/4 cup sugar

1/4 cup flour

1/4 t salt

1 t baking soda

3 eggs

1 cup whole milk

1/4 cup melted butter (cooled)

Preheat Oven to 375*

Butter or spay four ramekins with cooking spray. Place half the corn kernels in a food processor and puree until smooth. Add the remaining corn, sugar, flour, salt and baking soda to the processor and pulse until incorporated, allowing the second corn addition to become roughly chopped. Add the eggs, milk, butter and pulse just to incorporate. Divide mixture between ramekins and bake for 30 minutes until just set in the center. Enjoy!