This Real Corn Pudding is made with fresh corn and the finest ingredients.
Yesterday, I read a devotional from Rick Warren headlined “Friends Show Up.” It was about building real friendships — deep, intentional friendships. This type of friendship takes time and energy – it requires you to “show up” physically. Rick Warren points out, “I’ll be with you in spirit,” isn’t the same thing as being there physically. Real friends are not acquaintances, or friends for convenience. Real friendships are built over time and require that you spend time and energy with people, and show up when they need you.
Recently, a study in the journal PLoS One made the case that as many as half of the people we consider friends may not think of us in the same way. We have our fun friends, our workout friends, our carpool friends, our friends who call only when they need something, our friends we bounce ideas off of, our friends we gripe to, and our real friends (who might meet a bunch of these descriptions other than the friends who only call when they need something).
I have to admit I’ve never been one to have a ton of friends – but I have a few rock solid friends that I’ve known for 15-25 years that I know I can count on if I really need their help. These are the friends that would “show up” – drop everything and come to my rescue in a second. I would do the same for them.
The last couple of weeks, I’ve made this Corn Pudding twice for the same family. Our dear friends just lost a beloved family member this past weekend, so I provided comfort to them the best way I know how – I cooked for them. Although I have yet to taste this corn pudding, it received such rave reviews from our friends that I decided to go ahead and post it. It’s pure comfort food, made with real ingredients – no canned cream of corn or corn muffin mix. Instead, this Real Corn Pudding is made with fresh corn and the best organic ingredients, including organic cream and free-range organic eggs.
Do you know someone who needs some comfort or support today?
Real Corn Pudding
- 4-5 ears fresh corn shucked
- 4 large eggs
- 1 cup organic heavy cream
- 1/2 cup organic milk
- 2 tablespoons organic sugar
- 1/4 cup organic unsalted butter
- 2 tablespoons organic flour use gluten-free flour if needed
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- Preheat oven to 350 degrees.
- Steam or boil corn for 5 minutes; remove, cool and cut kernels from cobs. Place in food processor, along with remaining ingredients.
- Process until corn is finely chopped, but still has some texture.
- Pour into a greased baking pan. Bake until corn pudding is set and browned on top, about 45 minutes.
Adapted from Epicurious