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corn pudding question

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!

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  1. 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.

    1. 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.

      3 Replies
      1. re: janniecooks

        This one too, sound the same as morwens. I love the idea of a scalloped corn dish to serve... thank you I will use this one too! The crackers must make it really nice, a little crunchy with the creaminess of the corn dish.mmm. sounds good! thanks!

          1. re: janniecooks

            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 !

          2. I have the recipe for a corn soufflé from a box of Cope's dried corn that I will post if your interested.

            5 Replies
            1. re: Kelli2006

              kelli, I can't picture this, have you made it? I mean I love souffle too, so if its fairly easy and tasty.. well heck yeah!
              Every one of the recipes I've found for corn pudding are too quiche like. I shouldn't be able to cut it into a square.. but scoop it.

              1. 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

                1. re: Kelli2006

                  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.

                  1. re: Kelli2006

                    I've never heard of Copes/what is it? Is it cornmeal?

                    1. 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:

                      http://www.epicurious.com/recipes/foo...

                1. 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.