Looking for: corn pudding recipe
There used to be this wonderful soul food/creole/southern food restaurant in Huntington, NY called the "Cooke's In" (the owner's name was Cooke). Just by way of reference, it was this place:
They used to make this wonderful corn pudding. As best as I can describe it, it was slightly sweet, right on the cusp where it works best as a side dish but could also be a dessert--keep in mind the perspective that I'm not really a sweets eater, so that means something a little more savory than most might describe in that way.
I can't say (from hazy recollection) if it had cornMEAL in it; all that I remember were corn kernels, but that doesn't mean it didn't have the former as well, as a thickener maybe.
It was served soft, somewhat firmer than a rice pudding--firm enough to sort of hold its shape, loose enough to more easily be served with a spoon than a fork.
The topper, so to speak: it had chunks of apple mixed in, cooked just a little soft.
No, corn pudding and scalloped corn are not the same thing. And actually, your link to the scalloped corn recipe isn't a traditional scalloped corn recipe, either. I'll post a corn pudding recipe a bit later tonight after dindin...mine doesn't have the topping, but it might be a starting point.
EDIT: elegraph: sorry I sounded so abrupt!
Literally half the cookbooks on my kitchen shelf have recipes for corn pudding. They all involve the same thing: corn, eggs, cream.
The rest is the flavor tilt: for savory, onions and cheese. Then moving on up the umami ladder with peppers, bacon, smoked trout, hint of cayenne, worcestershire, etc.
For dessert-ish, rely on the sweetness of the corn, or cheat with a *tiny* addition of sweetening (maple syrup at this season, or the probably-sauteed-in-butter-first bits of apple). Consider a wisp of freshly grated nutmeg.
Maybe start from this Emeril LaGasse Apples and Pecans Spoonbread recipe, adding corn kernels? Or search for other apple spoonbread ideas.
Or look at the recipe for Indian Pudding with Steamed Apples, Baked a variation about midway down the group of recipes at this page (translating ingredients to modern measurements will be needed - Indian Meal appears to be course-ground cornmeal). http://www.homemade-dessert-recipes.c...
Here is a very basic recipe from "The Classic Vegetable Cookbook" by Ruth Spear (paraphrased):
Unsalted butter for casserole
2 cups corn kernels
3 T. flour
1 T. sugar
salt and pepper to taste
1 cup whole milk or light cream
1 T. melted unsalted butter
Heat the oven to 325 degrees (I have successfully baked this as hot as 375 - for 1 hour).
Butter a 1 1/2-quart casserole dish. Best the eggs until they are thick. Stir in the corn. Mix together the flour, sugar, salt and pepper. Stir the milk and butter into the flour mixture, then add the egg/corn mixture and blend well. Pour into the buttered dish and bake for 1 hour and 20 minutes or until a knife stuck in the middle comes out clean.
You'll have to come up with your own adjustments for the topping. Good luck and share your results!
This is the bomb! Easy and SOOO good.
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 stick butter, melted
1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.