I was craving an alternative to the corn bread or corn muffins I usually make with chili. I love the creamy corn pudding at Indigo Grill (a popular San Diego restaurant) and searched for a similar recipe. Unfortunately, all the recipes I found were the same one, using processed, packaged and canned foods. If you follow my recipes, then you may have noticed we prefer to eat whole, real foods that have not been processed. I even found the Indigo Grill recipe published and, strangely, it claimed to be the same processed mix. One intrepid blogger made it from scratch, but first she recreated the cornbread mix, the creamed corn concoction, etc. and then followed the same recipe. There had to be a simpler way! So, I whipped up my own version with corn meal, flour, eggs, milk, butter and yogurt. It was very moist and delicious, but slightly more “cake” then “pudding.” Maybe somewhere in between. It was a keeper!
Corn Pudding Cake Recipe
- 3/4 cup corn meal
- 3/4 cup flour
- (optional) 1/2 cup brown sugar or honey
- 1/4 tsp salt
- 1 tablespoon baking powder
- 1 stick of butter
- 1 cup of milk
- 2 eggs, lightly beaten
- 1/2 cup of plain yogurt
- 1/2 cup of fresh or frozen corn kernels
- (optional additions) thyme, green onions, cheese (omit the sweetener)
Preheat the oven to 350ºF. Use the end of the stick of butter to grease a round soufflé pan or baking dish.
In a small sauce pan, melt the rest of the butter. Take off heat and allow to cool slightly. In a medium bowl, add to the milk, yogurt, eggs and a liquid sweetener, such as honey, if using.
In a medium mixing bowl, combine the dry ingredients. Include sugar if you are using it, but not honey or a wet sweetener.
Combine the dry and wet ingredients until just mixed. Add the corn kernels and any additional ingredients. Have fun and make it your own recipe!
Bake in greased dish for about an hour, just until the middle is set and not liquid.
Serve warm as an appetizer or along chili. (I promise to share my chili recipe, soon.)