corn pudding question
- chef chicklet Jun 4, 2008 07:08 AM
I've been searching for a recipe that was made for me a few years ago, it was a dish that I would think would be more appropriately called corn pudding.
Years ago the person that made it was from Louisiana and I am not in touch with her.
The dish was really rich and not at all the consistency or texture of what I made yesterday. The side dish I remember was more than creamed corn, in between a pudding and not quiche like. Oh so hard to describe, so bear with me.
I found a recipe in my one of my cookbooks for corn pudding that sounded great, Toasted fresh corn and jalapeno, onion and garlic cloves. The dish was good, my husband loved it but it was more like a quiche. I should of known, the recipe called for 3 Tablespoons of flour. Actually, it reminded me of a green chili and cheese egg appetizer/entree more popular in the 90s.
The recipe I'm searching for is more pudding like (as in American pudding) and it was very rich, I think it had to have cream cheese, butter, and it was spicy really spicy. Probably serrano or jalapenoes. She loved hot things and this was really spicy. Perhaps it is a Cajun corn pudding?
Does anyone have a recipe for corn pudding that is like what I'm trying to describe?
I would really appreciate if anyone will share their recipe or point me in the right direction!
My mom made what she called baked corn that sounds similar to what you describe except for the spices. I don't have a recipe because she taught me to wing it but basically it's eggs beaten in half and half with salt and pepper and then poured over a casserole filled with corn - fresh, frozen, canned,- whatever she had to hand. Then it's very liberally dotted with butter and baked at 350 until set. Which can take awhile longer than expected. Stick a skewer in to test, it'll come out clean when done. Sometimes she threw in a can of creamed corn which seems to make it even richer. It's not quiche-like, it's custardy when done. The proportions depend on the size of the casserole and enough egg/milk mixture is added to the corn so that it looks like a bowl of cereal with a little too much milk. Best way I can describe it. I would imagine you could spice it up by adding cajun seasonings to the liquid or sweating some fresh peppers and appropriate seasonings in butter and stirring that through the corn before adding the liquid.
What I do that she didn't is I bake it in a water bath. Put the casserole inside a deep baking pan and fill it with water halfway up the side of the casserole. Helps it bake more evenly.
My mom made "scalloped corn" which was creamed corn mixed with a medium white sauce enriched with an egg, then baked in a casserole topped with cracker crumbs dotted with butter. While mom's version is a basic, no frills recipe, our family cannot imagine a thanksgiving dinner without it. The texture is creamy, not at all quiche-like, and maybe you could build on it to create your cheesy, peppery dish by adding the desired cheeses and jalapeno peppers.
Here's my mom's recipe: Make a medium white sauce from two tablespoons butter, and two tablespoons flour, and one cup milk. Once the sauce has thickened remove it from the heat and temper one beaten egg with a bit of the sauce then slowly whisk the tempered into the sauce. Mix this with one can of creamed corn, season with salt and pepper, top with a half of a sleeve of saltines, crushed, dot with butter, and bake at 325 degrees for about 45 minutes until heated through and bubbly and the top is golden brown.
I grew up with a similar scalloped corn dish. Incredibly simple: combine one can of creamed corn with equal amount of milk. Season with plenty of black pepper (and I add garlic, too). Mix in one sleeve of saltines, crushed. Bake in a buttered dish until the corn is set and the top is brown. Thanksgiving is not the same without it !
re: chef chicklet
This corn dish is mandatory for every thanksgiving and many holiday tables in our family.
Baked corn supreme, from Copes dried corn package.
grind contents of package(7.5oz)in a food processor and add 5 C. of cold milk, 3-1/2 TBL melted butter, 2 tsp salt, 3 TbL granulated sugar, and 4 well beaten eggs. Mix throughly to combine and baked in a pre-heated 375° oven. You can't cut it as it is too loose, as scooping it is the preferred method of serving.
It can be baked in 1 large casserole or smaller ramekins for individual servings
I haven't seen Cope's Corn on the shelf in ages and I remember that dish from when I was a kid. I remember it as being pretty sweet probably from the dried corn plus the added sugar and definitely custardy with a carmelly taste. Thanks for posting the recipe, I can get dried corn just not Cope's.
re: chef chicklet
Copes is toasted dried corn. It's an old product from Pennsylvania updated with the use of newer (sweeter) corn. You can get it on the internet from a number of places.
Here's a link to the company's web site: http://www.copefoods.com/#
The web site has a number of recipes for using the dried corn, including corn pudding, souffle and casserole type things.
Here's a recipe for a soup using the dried corn that I've been meaning to try with the tin of Cope's on my shelf:
I do have a recipe for a corn casserole that has cream cheese and canned green chiles in it that somebody brought over after a family death in Texas. I'm sure you could substitute on the chiles if you wanted to make it hot. It is definitely scoopable and not at all like quiche. It was really good, we used to make it all the time for family gatherings, I think we just forgot about it. I will find the recipe and report back. In my mind it was called "Mexican Corn Casserole" but like I said, in my mind.
I just ate a bit of my corn pudding that I made on Wednesday, for a light snack.
I have to say I am not completely disappointed in my dish it was just not the one I was expecting or looking for.
But with these kinds of dishes, I think they can help a person grow their palate and sense of adventure. I added salsa and a sour cream, along with fresh raw purple cabbage and cilantro. I heated the corn pudding, I added fresh cold cabbage and cilantro, sour cream and hot salsa. It was a jubilee of flavors and temperatures!
The flavors were awesome. The textures unbleivably different and yet satisfying.
I am a complete nut for hot and cold, salty, sweet, crunchy, cooked fresh and raw.
Is that crazy or what.I thoroughly enjoyed the small square of corn pudding.
Here's my Mom's recipe. She's made this for years, and it's a family favorite.
1 can cream style corn
2 eggs, well beaten
1 cup milk
1 T sugar
3 T flour
2 T melted butter
Mix flour and sugar. Add milk gradually with stirring. Add all other ingredients and place in greased casserole. Microwave, or bake at 350 for about an hour.
Mom always cooks this in a Corning French White round casserole. In the microwave. Not sure how many minutes. It puffs up like a gorgeous souffle, and deflates quickly when we pull it from the microwave. I love the texture. I think some cayenne would kick this up if you want.
I am going to say this. After making this on Wednesday, heating the leftovers today, there is a lot to say for this corn pudding/quiche dish. It is good in its own right and hasn't anything to be ashamed about.... I enjoyed the dish very much today, while my family has been munching all along, I've been obsessing on the pudding I remember. Please try these recipes again, they are really good, quiche like or not!
re: chef chicklet
What about this one? You mentioned Poblanos :) I saw this on his show and I have also made it myself. OMG is it good!!
Corn Pudding with Poblanos Recipe
courtesy Tyler Florence
2 ears fresh corn
2 cups milk
1/2 cup heavy cream
2 tablespoons unsalted butter
3/4 cup yellow cornmeal
3 tablespoons chopped fresh chives
1 medium poblano, seeds removed, finely chopped
Kosher salt and freshly ground black pepper
3 eggs, separated
Preheat the oven to 350 degrees F.
Remove husks form corn and put in a large pot with milk and cream, Set over low heat and bring to a simmer then shut off heat and cover to let corn steep, about 10-15 minutes. Remove corn from milk and cut the kernels off the cob with a sharp knife and set aside.
Strain the milk mixture and set back over high heat, add butter and pour in the cornmeal in a slow steady stream, whisking at the same time. Cook and whisk constantly until the cornmeal is blended in and the mixture is smooth and thick; it should look like porridge. Take the pot off the stove and fold in the corn, chives, chopped poblano, and salt and pepper. Mix in the egg yolks, 1 at a time, to make it more like a batter. In a separate bowl, beat the egg whites (use a hand blender if you have one) until they hold stiff peaks. Fold the whites into the corn pudding to lighten it. Coat the bottom and sides of an 8 by 8-inch baking dish with nonstick spray. Spoon the batter into the prepared baking dish and bake for 25 to 30 minutes. When it's done, the corn pudding will look puffed and golden brown, like a souffle. Spoon into the bottom of bowls and serve chili over
I have a recipe for corn souffle, that you use jiffy mix, cream corn, can of regular corn, sour cream and cheese.
Could be the one you are looking for, b/c Paula Deen claims this one too! Maybe it's a Southern dish.
My sons love it. I make it at Thanksgiving, because it's pretty rich.
Thanks to all of you that answered my corn pudding quesion, great feedback as usual!
I look forward to late August when our corn hits the stands, I'll be using a few of these.
Ironic enough, and I have no idea if it was a rerun but IC had corn as the ingredient.
Got some good tips there too.