Corn Pudding for a Harvest Moon
Thursday, October 6, 2011 at 1:00AM 
Harvest moon is that very special time of year when a big, bright, orange moon rises around sunset. Harvest moon, sometimes known as corn moon, got its name by the light it provided farmers, which helped them work late into the night at the peak of harvest.
These nights, when moon meets sun, are a joy for our boys. For them, this time of year means pumpkin patches, corn mazes and hayrides. For the family table, it means taking advantage of the wonderful fall produce…apples, squash, sweet potatoes, pumpkin and the last few days of corn season.
There’s a giant pumpkin farm, far from the bustle of the city, where we go for all of the above food and fun. It takes all day by the time we go, spend time and come home, but it’s worth the travel.
This delicious corn pudding is a great way to enjoy corn towards the end of the season. And there’s nothing wrong with using frozen corn for this delicious recipe, when the last of the fresh is gone.
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Harvest Moon Corn Pudding
6 tablespoons butter
5 ears of corn, shucked
¼ cup sugar
½ cup cream or milk
¼ cup flour
Salt and pepper to taste
5 large eggs
Preheat the oven to 350˚ F.
Put the butter in a 10-inch cast iron skillet and place the skillet in a cold oven. The butter will melt as the oven preheats.
In a large bowl, grate the kernels off the corn cob and combine with sugar, cream, flour, salt and pepper. Lightly beat the eggs and add to mixture.
Remove skillet from oven, swirl butter to coat the skillet, then pour the melted butter into the corn mixture and mix well. Pour the corn mixture into the skillet and bake about 1 hour or until golden brown on top and set in the middle.
Makes 6 servings
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Reader Comments (1)
Looks very delicious. My wife would like to make this corn pudding. Thanks for sharing the recipe. Looking forward for another tasty recipe.
by, Zane