Tama's Sweet Corn Pone

Sweet, tender corn pone is moister than cornbread, but firmer than corn pudding. This recipe uses fresh kernels cut from the cob. Serve as a side dish with your favorite barbeque.

Servings: 6-8

Cook Time: 1 1/4 hours

Pair With: Wonderful paired with a plummy Merlot.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


3 fresh ears of corn
4 tablespoons salted butter
2 cups fresh corn kernels (about 3 ears of corn)
4 eggs 
1/4 cup sugar 
1/2 teaspoon salt 
1 cup half-and-half
4 tablespoons flour
1/2 teaspoon vanilla extract
olive oil or pan spray


Preheat the oven to 350 degrees. With a sharp knife, cut the kernels off the corn cobs and set half aside. Put the other half into a food processor. Melt the butter and set aside to cool. Add the food processor the eggs, sugar, salt, half and half, vanilla and flour and blend until smooth. Mix in the cooled melted butter. Stir in the remaining kernels--do not puree.

Spray a 1 1/2 quart (8" x 8") baking dish with olive oil or pan spray. Pour into your baking dish, then sprinkle nutmeg on top. Bake until firm and golden brown, about 45 minutes. Let cool for five minutes before serving warm.


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