Corn Pudding Question
This is the best New England Corn Pudding I've ever had - the recipe is from The Governor's Inn in Ludlow, VT. According to the innkeeper, you can bake this ahead of time and keep it in the refrigerator. Then cover with foil and reheat at 350F for half an hour.
2 cups of whole kernel corn (if canned, drain well)
1 teaspoon of salt
8 tablespoons of flour
8 tablespoons of sugar
4 tablespoons of unsalted butter, melted
4 large eggs
1 quart of whole milk
Preheat the oven to 450F. Combine the first five ingredients (corn, salt, flour, sugar, melted butter). Beat the eggs slightly and whisk into the milk. Combine the corn mixture with the eggs/milk and pour the combination into a 2-quart baking dish (sprayed with Pam). Bake for about 45 minutes, until the top is nicely browned. Important: 3 times during the baking process, stir with a long-pronged fork, breaking the surface as little as possible.
Corn pudding is a WONDERFUL dish and an eagerly anticipated staple at our family get togethers. I'm 51 yrs old and started making it in my late teens by remembering watching my grandmother make it when I was little. I now use the recipe at the McCormick spice site . Anywhere I take it, EVERYONE who even remotely likes corn LOVES McCormick's corn pudding.
I LOVE corn pudding! I was new to corn pudding too! I made a recipe from Frank Stitt's Southern Table cookbook. It can be completely prepared in advance, up to the baking part. When you are ready, you just put it in the oven and then serve it right out of the oven. My only complaint is that I think the serving sizes are wrong. The recipe said it would serve 8, but it really only made enough for the 2 of us. ;-) Really, it is that delicious. I'd be happy to post the recipe if you still need or want another one.