Kenya’s obsession with sweet corn lives on! I’m a huge believer in providing children with as much diversity as possible when it comes to them trying to new foods. I also think it’s important to change up their diet regularly so you don’t get stuck with a kid who only wants to eat the same thing at every meal. But at this
time of year when corn is so crisp, sweet and delicious, I want it morning, noon, and night. So, I try to come
up with tons of corn dishes to keep with my philosophy of diversity.
Growing up in Kentucky, corn pudding was a staple dish for us. Of course the corn pudding down south usually consists of tons of cream. Tasty? Yes. A little to heavy for little ones? Definitely yes. In the weelicious version, I wanted the corn to be the real star instead of the cream and butter. This dish took three minutes to whip up and when I served it to Kenya for the first time, he ate half the dish for dinner! I know. My kid’s got a bottomless pit for a stomach, especially when he loves something.
Sweet corn is packed with fiber and is a great source of beta- carotene, folic acid and vitamin B3. Needless to say, there were a lot of corn pellets in his poop the next day (TMI? Sorry!), but he appeared to love every bite.
- 3 eggs
- 1 ear Corn, kernels cut off the cob
- 1/2 cup whole milk
- 6 crackers, crushed
- 1 teaspoon butter
- Preheat oven to 350 degrees.
- Grease a 9×5 inch loaf pan with butter or spray.
- Place the eggs in a mixing bowl and whisk.
- Add the milk and corn and whisk to combine.
- Pour into the loaf pan.
- Sprinkle the crackers on top of the corn mixture and dot with butter (divide the tsp of butter into several pieces and place it over the crackers).
- Bake for 30 minutes or until golden.
- Cool and serve