Summer Corn Pudding

Sep 2, 2015

My husband and I are having a “harvest” competition this summer between sweet corn and mackerel.   To date, I have picked 84 ears of sweet corn and he has caught 70 mackerel.  Although I’m in the lead, the sweet corn season here at Rabbit Hill farm is about over, as I only cultivated 86 Dorinny corn plants.  And the mackerel are still running.

Of course, this is all in good fun, and we’ve been thoroughly enjoying the fruits of the sea and the land.

Before this year, I have never, ever had a successful corn crop, harvesting at most a dozen pitiful ears.  Corn seeds germinate poorly in soil temperatures below 60 degrees, and  typically the soil here isn’t warm enough here to plant until mid-July.  Even then, the plants are spindly and scarce.   Just when what little corn that does mature is ready to pick, the raccoons beat me to it!

Determined to enjoy my own tender-crisp, sweet corn, I started my seed in 4 inch peat pots in the greenhouse, a technique that I learned from Beth Haines of Fisher Farm in Winterport.  Come July 8, the robust plants were ready for the garden, and they developed into a nice, lush corn patch.  The patch is sandwiched between a wall of pole beans and the cucumber trellis.  Worried still about midnight raiders, I let the cucumber vines grow around and throughout the patch.

Before industrial agriculture and genetically modified seeds, corn was an important nutritional resource for thousands of years.  Once picked, the flavors start to rapidly decline.  I cook up my harvest every day, cut the kernels from the cobs, and freeze the remainder to enjoy in Summer Corn Pudding all winter.

A note to my readers:  Looking for recipes to can mackerel.  So many folks have shared that they remember their grandmothers canning mackerel and enjoying it the winter, but have no recipe.  I’m interested in all mackerel recipes…..and I’ll share them and the dish with you!

Summer Corn Pudding

Cheryl Wixson


  • 2 cups sweet corn*
  • 1 teaspoon dried basil
  • tablespoons all purpose flour use corn meal for gluten free
  • 1 cup milk
  • 2 eggs
  • Maine sea salt and fresh pepper to taste
  • 2 ounces Maine cheese (goat or cow) grated if needed
  • 1 tablespoon chopped basil (optional)


  • Assemble ingredients and tools.
  • Grease an 8” x 8” glass baking pan. Preheat the oven to 350 degrees.
  • Using a food processor, pulse 1 cup of the sweet corn until chopped.  Scrape the chopped corn into a large bowl. 
  • Add the remaining corn, basil and flour to the bowl and stir.
  • Whisk in the milk and eggs. Season the mixture with sea salt and fresh pepper. 
  • Pour the mixture into the baking dish. 
  • Sprinkle the Maine cheese over the mixture, and if desired, sprinkle the top with chopped fresh herbs. 
  • Bake the pudding in the oven until set, about 25 to 35 minutes.  Let stand 15 minutes before serving.
  • Summer Corn Pudding may be served hot, cold or at room temperature. 

Cheryl's Notes

*3 – 4 ears of corn or a 12 -ounce package of frozen corn yields 2 cups
Makes 6 servings.
Nutritional analysis per serving:  140 calories, 7.5 grams protein, 13 grams carbohydrates, 6 grams fat, 133 mg. sodium, 2 grams fiber.

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