Winter Corn Pudding

Saturday November 21, 2015


One year my mother asked me to bring a vegetable side dish for our family Thanksgiving. Wanting to do something new, I brought the ingredients for this ultra simple corn pudding, from Irena Chalmer’s little Holiday recipe book, and whipped the entire recipe up in 5 minutes in one deep bowl with the immersion blender. It goes into one of your lovely ceramic baking dishes and an hour later, you have a superb and beautifully golden hot corn pudding. It was such a smash hit that it has been served for every Thanksgiving and as a roast turkey side ever since, which is over 30 years now. I bring it, often triple the recipe, to potlucks. If you are determined to dress this up, add one slice of proscuitto, minced, and a leaf or two of fresh chopped sage, or diced roasted Hatch green chile or roasted red peppers. This is a “winter” corn pudding for its use of canned cream corn, rather than a “summer” one with fresh corn.

Preparation Timeline: Prepare and bake the day of serving.
Serving Equipment:  1 1/2 quart shallow casserole or 8-by-8-inch baking dish; spatula for serving.
Onsite/Reheat: Optional.
Onsite/Refrigeration: No
Serving Temperature: Hot or warm

Ingredients

5 large eggs

2 tablespoons all-purpose flour or rice flour

Salt and freshly ground black or white pepper, to taste

1/2 cup half and half, or creamy soy or almond milk

2 1-pound cans cream-style corn

Instructions

Lightly butter an 8-by-8-inch square or round baking dish, or 1 1/2 quart ceramic gratin dish. Preheat oven to 350°F.  Season mixture to taste with some salt and pepper.

In a medium mixing bowl, beat together the eggs, flour, seasoning, and half and half with an electric mixer, whisk, or immersion blender. Add the creamed corn and stir well. Pour into the baking dish. Pudding can be covered and refrigerated at this point to be baked later and transported hot. The pudding mixture can also be made, refrigerated, and transported in a covered plastic container to be poured into the baking dish and baked onsite.

Cover with foil and bake for 1 hour, until the pudding is lightly browned, puffed, but still quivers in center. Serves 8

Transportation Notes: Place in a box with towels tightly covered if transporting hot,  in a secure area so it will not tip over. If assembling on site, carry all ingredients including the flour with some salt and pepper added in a plastic sandwich bag or small covered container, a small mixing bowl (if necessary), rubber spatula, the baking dish, and immersion blender in a bag. If pudding mixture is already made, just bring a baking dish.

Onsite/Preparation: Fully bake, covered, at 350º for 1 hour, or reheat 10 minutes to serve warm.

Recipe and text copyright Beth Hensperger 2015

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.


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