Corn Pudding for Thanksgiving
This is a fantastic corn pudding recipe. A good combination of savory and sweet. I have made it quite a few time and I've always been happy with the results. I usually double the recipe and bake it in a 13x9 in baking dish for the Thanksgiving crowd. It will likely need more time in the oven than the recipe calls for. http://www.epicurious.com/recipes/foo...
Yes, I've been making that one recently, too! It has more or less replaced our family's traditional version. I use half the sugar, though, since I find it to be quite sweet.
I think there are (at least) two distinct dishes called "corn pudding" out there, though-- the sturdier one with cornmeal and sometimes molasses (like an Indian pudding), and this savorier, more custardy kind. The corn chive pudding is the latter.
2 cans cream style corn
1 can whole kernal corn- drained very well
2 eggs, beaten
1/2 cup of sugar
2 tablespoons flour or cornstarch
1/2 tsp salt
dash of pepper
1 cup cream
Combine all ingredients. Pour into greased casserole dish and dot with butter. Bake at 350 until set- about 45 minutes.
I had a great version a few years ago at the Shaker village in Canterbury NH, and recreated it at home. It was a savory bread pudding using cornbread. Sweat some shallots, onion, or scallions in butter until translucent, then stir in some corn kernels (fresh, frozen, canned - whatever). Make a custard with light cream or half&half and egg, S&P, combine with the onions and cubed cornbread, soak, then bake just like any standard bread pudding recipe.
I almost forgot to, but just bought the corn yesterday at the farmstand and cut off kernals and froze for the pudding. I do a custardy one, and cook an hour in a water bath. Sweetened with Capt Morgan rum, or maple syrup if you like. It's an eastern Long Island version, if you want I can write out.
Here it is, I was surprised to see all these recipes calling for a half cup of sugar. The corn is so sweet, I just use a tablespoon. But maybe because it's fresh corn (sort of).
It's pretty good if I do say so myself.
CUTCHOGUE CORN PUDDING
2 cups fresh corn kernals (for Thanksgiving, buy some Sept/Oct and freeze)
2 cups milk
2 Tbsp cornstarch
3 eggs, well beaten
1 tsp maple syrup or other sweetener
1 tsp salt
large dash of rum, preferably Capt Morgan spiced
melted butter to coat dish
Stir together: corn, milk cornstarch, eggs, syrup, and salt til well mixed. Wipe 1 1/2 qt pan with melted butter (I like to use an 8 or 9" round pyrex), then place in larger pan filled with 1 inch water. Bake 350 for one hour or until tests clean with knife.
That's it! Hope you like it.
My favorite: Thaw a bag of frozen corn then put it through the Cuisinart for just a few seconds, enough to break up the kernels but not puree the corn. Beat 2 eggs with a cup of milk, 1/2 tsp salt, 2 tablespoons vegetable oil or melted butter, and 1/4 cup Bisquick. Stir in the corn and an 9-oz bag of shredded sharp cheddar cheese. Bake in a buttered casserole @ 350* until brown on top, about 45 minutes.