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Savory Corn Pudding that Can Be Made in Advance?

Could you share a recipe that still has a great consistency if you make it the day before? I'd like to serve it for Thanksgiving, but would like to free up oven space. Thank you.

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  1. I cook mine most of the way in a water bath the night before, then reheat with all the other veggies (most made early that morning) after the turkey comes out. Gets a tiny bit brown on top which I love. I'm partial to mine, but this method should work with any recipe. I'll post my recipe, or link it from previous years, in a while if you want.

    6 Replies
    1. re: coll

      Thank you, I would! I only made it one year and it was baked. It was a little tricky because it needed to set for about 20 minutes after cooking to get the right consistency. The next day I didn't think it reheated nearly as well.

      1. re: DaisyM

        Thanks Google, that was easy!

        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.

          1. re: DaisyM

            Yeah that wasn't part of the original recipe, but since it was supposed to be from Cutchogue, which was rumrunner country, well......

          2. re: coll

            coll, i had to smile when i read this because i'm sitting here in one of my *many* Captain Morgan's Spiced Rum t-shirts - compliments of a longtime family friend who happens to be a major distributor of theirs. he'll be pleased to hear about the free advertising ;)

            ever try making it with buttermilk?

            1. re: goodhealthgourmet

              That's a great idea, I have to use a bit of buttermilk in a pumpkin/bourbon cake I'm making for the neighborhood Halloween bash, I'll freeze the leftovers for Thanksgiving. Save a few calories, like it will make a difference!

              I keep Capt Morgan around just for cooking, I should keep it in the kitchen cabinet. I have a bunch of those kind of shirts too, from restaurant/bar promos, one favorite is a tank top with Capt Morgan that I think has an alligator playing tennis? I'll have to look now. Jagermeister is the one that was real gererous with the freebies, if I live to 100 I'll never need to buy T shirts again. Don't mind advertising for them as long as I get something out of it!

      2. This is the corn pudding we make every Thanksgiving. You may laugh at the ingredients - but it is completely delicious and everyone loves it. An easy side on Thanksgiving Day is not always a bad thing. :)

        http://www.food.com/recipe/corn-puddi...

        8 Replies
        1. re: malkazanie

          this sounds just like my VA. mom's recipe; it was soft and delicious. Make days ahead and reheat , covered, in a waterbath and keep hot in waterbath on counter.

          1. re: malkazanie

            it is very good, indeed!

            i've also been pleased with the chevy's tomalito recipe. that, however, is much more work compared with the jiffy corn mix recipe.

            1. re: alkapal

              Several people have mentioned using a waterbath. What is the reason for doing this instead of just baking? Does it give a creamerier consistency? Because that is what I'm looking for. Thank you!

              1. re: DaisyM

                It cooks up like custard with the waterbath. I don't necessarily use it for reheating though.

                1. re: coll

                  Thank you. That's the consistency that I would like to have.

                2. re: DaisyM

                  daisy, i don't think either the jiffy box quick recipe or the tomalito is what i'd describe as "creamy." i'd say the jiffy box recipe is a creamier custard than the tomallito, though (my sister makes it in a corning ware casserole (i want to say a 2 ½ quart?) , so it is deeper than the container for tomalito). i don't know about the texture when reheated, except i know that it is really tasty even the next day (WHEN there is any left). i don't think she uses a water bath for the jiffy quickie recipe.

                  the jiffy box recipe is so easy, make some this weekend. you'll be happy to eat it, trust me. (i don't think my sister's recipe had the cheese in it, but i think there could be many "tweaking" variations…like throwing in some tiny diced fresh jalapeño, e.g., that people have made to suit their fancy).

                  generally, a water bath helps keep moisture in the oven (esp. so the top doesn't get hard) and distribute heat evenly for more even cooking all over.

                  1. re: alkapal

                    Thank you! I think I've got two more days of cooking mushrooms and then it is trying out dishes for Thanksgiving.

                    1. re: DaisyM

                      hahaha, i envy your mushroom problem!!!!

                      i know…try a variation of the corn pudding with some diced ham and sauteed mushrooms (maybe a little shallot). LOL.