Corn Pudding

This is a recipe from Animal, Vegetable, Miracle, a book by Barbara Kingsolver (and family). Martha let me borrow this book last year and I finally got around to reading it this fall. Fantastic book on one family's journey to only eat locally for one full year; I highly recommend it. In particular, this recipe for a "holiday corn pudding a nine-year-old can make" stood out for me and was both a hit at our family Thanksgiving and Christmas dinners. Incredibly easy and tasty. Enjoy!



3 c corn kernels
2 eggs, beaten
1 c milk
1 c grated Gouda cheese
2 T parsley (dried)
1 T marjoram (dried)
Salt and pepper to taste

1. Preheat oven to 350 degrees F.
2. Combine ingredients and pour into greased baking dish. Bake 45
minutes or until top is puffy and golden.

If you don't have marjoram or can't find it in store, sub 1/2 tablespoon oregano. Also, each time I've made this it's never been done in 45 minutes, more like an hour or a little more. Although that might be because I don't typically measure the cheese, I just add what I think looks like a cup and then a little more. It's amazingly cheese-y. ;)