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.

Corn Pudding (Makes 4-6 Toddler Servings)

3 Eggs
1 Ear Corn, kernels cut off the cob
1/2 Cup Whole Milk
6 Crackers, crushed
1 Tsp Butter

1. Preheat oven to 350 degrees.
2. Grease a 9×5 inch loaf pan with butter or spray.
3. Place the eggs in a mixing bowl and whisk.
4. Add the milk and corn and whisk to combine.
5. Pour into the loaf pan.
6. 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).
7. Bake for 30 minutes or until golden.
8. Cool and serve