My father is a former professional chef and did most of the cooking in my family
when I was growing up, however, my mother has a few signature dishes to call her
own, and this is one that I’ve always loved.
3 cups fresh sweet corn kernels, from about 6 ears of corn
1 medium onion, diced finely
3 Tbls butter
¼ cup all purpose or gluten-free all purpose flour (I prefer Authentic Foods MultiPurpose
1 C half-and-half
1.5 tsp salt, a few grinds black pepper, and ½ tsp smoked paprika
Preheat oven to 375 degrees. Butter or oil a medium sized ceramic or glass baking
dish and set aside.
In a large saucepan, sauté the onion in the butter until the onion is fragrant and
translucent, about 10 minutes. Add in the flour, salt, pepper and paprika and stir to
combine. Pour in the half-and-half and bring to a simmer, stirring constantly, until
In a medium sized bowl, stir together the corn and the eggs, adding a little pinch of
salt, then pour the corn and egg mixture into the saucepan with the onion and half
and half. Stir briefly to combine. Pour the pudding into the baking dish and bake for
about 30 minutes or until set and golden brown.