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Nov 22, 2013 04:52 PM

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.

Any suggestions?

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  1. Sounds like you're describing Scalloped Corn. If you do a search you'll find numerous variations. Here's one:

    3 Replies
    1. re: elegraph

      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!

      1. re: sandylc

        No problem! I didn't realize they were different dishes.

        1. re: elegraph

          And then there's Spoon Bread. And there's also a Sweet Corn Cake dish sometimes served at Mexican-American restaurant chains.

    2. 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.

      3 Replies
      1. re: ellabee

        We like some jalapeƱo or chipotle

        1. re: ellabee

          Sorry Ellabee - I'm from the south - we have corn pudding or just plain grilled, boiled or made into cream corn during the season with fresh corn. I have never heard of adding seafood to it - and I live in fresh seafood country.

          1. re: Jeanne

            I'm from (and in) the south, too, Jeanne, and we'd never have it with seafood, either.

            I was reporting on the range of added ingredients found in my cookbooks -- that smoked trout one is from Jerry Traunfeld of Herbfarm in Seattle.

        2. 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...

          1. I make a nice Long Island style one, it's very custard-y. No cornmeal or apples though. Maple syrup and rum provide the extra sweetness.

            1 Reply
            1. re: coll

              I guess I should mention, I only use corn that I stock up on while it's in season (I freeze it for the few months in between). That could be adding to the sweetness too. But frozen or canned would be OK at this point.

            2. Here is a very basic recipe from "The Classic Vegetable Cookbook" by Ruth Spear (paraphrased):

              Unsalted butter for casserole
              4 eggs
              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!

              5 Replies
              1. re: sandylc

                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.

                1. re: master815k

                  That looks really delicious - it's more of a Spoon Bread than a Corn Pudding, though.

                  1. re: master815k

                    This is essentially my recipe with a few changes. I nix the cheese, use frozen instead of canned whole corn, and add an egg to the mix. Best ever.

                    1. re: master815k

                      Isn't that just Paula Deen's corn casserole recipe? Nothing close to what I was asking for.

                      1. re: Scott_R

                        I think she gets credit for it, but I don't think it originated with her. I made it long before she came on the scene.