I thought I was putting our corn up as a nice surprise for winter months to come, but I have already succumb to temptation, and dipped into the stash. It was worth it.
Savory Corn Pudding: (Adapted from my sister-in-law Chirsty's original recipe. Feeds a crowd)
*4 cups sweet corn kernels, fresh or frozen
*2 cups raw milk
*6 Tbsp high quality unsalted butter, melted
*1/3 cup raw honey
*3 fresh eggs
*3 Tbsp AP flour
*1 tsp sea salt
*black pepper to taste
*1-2 Tbsp. fresh chopped sage
*1 sweet onion, chopped
*2 cloves garlic, minced
Preheat oven to 375. Butter a 9x13 inch baking dish. Place corn in dish. Set aside.
Blend remaining ingredients in a medium mixing bowl. Pour over corn. Bake until top is golden, about 35-40 minutes. Serve warm.