Corn Pudding

Preparation info
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By Joyce Goldstein

Published 1992

  • About

An American classic that I like to make often when corn is in season. If you want to give this a Mexican tang, add some chopped roasted poblano chilies and top with grated Monterey Jack cheese during the last 5 minutes of baking. It’s delicious with fried chicken or Mexican-style leg of lamb rubbed with cumin, oregano, chilies, and garlic. I have also eaten this and a salad as dinner, and have been supremely happy.