A great treat mixed from farmers market finds that can be spiced up or toned down based on your picky your eaters are.
Add grated cheese and some sliced poblano peppers-another
farmers market bargain-if you are not serving this pudding to picky
1. Preheat the oven to 350 degrees. Butter an oval or
square baking dish that holds 1.5 to 2 quarts.
2. Strip the kernels off the four ears of corn and set
aside. Beat the eggs together in a large mixing bowl. Add the corn
kernels and the dry ingredients. Stir to combine.
3. Add the buttermilk and the melted butter and stir
gently to combine. Season well with salt and pepper and pour into
the prepared baking dish.
4. Bake 60-70 minutes until the center is firm and the
pudding puffed and golden.