Corn Pudding
By kmorganmoss • Jun 9th, 2008 • Category: Vegetables & Sides •
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Realising that I am rushing the corn season, I still went ahead and made this Corn Pudding. It is known as a true Southern delicacy, and I can see why. Our local corn won’t be at the market till the middle of June, but the corn from Florida looked good and how could I resist? I have had my eye on this recipe for quite some time now. It is hard enough waiting for God, waiting for corn wasn’t an option.
But in hindsight, I should have waited. The corn was a little horsey -shall we say. It should have melted in my mouth more, rather than the extra chewy corn bits I had to deal with. In spite of the so- so -corn, the dish in itself is unbelievable. I will be so excited when the local corn comes in to make this recipe again, and again, and again and as many times as I can fit it in this summer. It is that good. Eat it alone as a light lunch or as a side at dinner. I even think it would be great with brunch or an omelet and some bacon.
Actually, what ended up happening was that I had it for lunch, then dinner again with a salad. My husband said no to the dish which surprised me as I thought this would so be his kind of food. That being said, guess who had a plate for breakfast two days in a row till the casserole was empty? Three days later and I am still thinking about this dish inspite of the inferior corn.
More a custard than a pudding it is chock full of corn with a buttery (of course) creamy custard that is just divine with nothing more than eggs, cream, milk, salt, a little sugar and flour and then nutmeg. The top has one of those crusty layers where you want to scrape it all off right away. I would if I thought no one would notice.
Honestly I don’t know how much better it gets than this and I really mean it. So as soon as your local corn is in and it’s tender enough you need to make this. If you wait till the end of the summer when you only have time to make a few you will most undoubtedly have serious regrets. The kind of regrets that will leave you pining till next summer.
I’m having a bowl as an afternoon snack and I wish I had some of that Candied Bacon I talked about a few months back to go with it. Maybe next time. There are many versions and I chose Scott Peacock’s. No special reason and will try the others as the summer goes on. Some of the puddings are firm enough that you turn them out onto a plate and slice like a pie, this was not one of those recipes.
So without further ado, I present the best Corn Pudding you will ever have.
Southern Corn Pudding
Scott Peacock & Edna Lewis, The Gift of Southern Cooking
4 ears of good corn, husked and stripped of silk
1/3 cup granulated sugar
1 teaspoon salt
1 tablespoon all-purpose flour
2 eggs, beaten
1 cup milk
1 cup heavy cream
3 tablespoons of melted butter
1/2 teaspoon freshly grated nutmeg
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Preheat the oven to 350 degrees ( I actually had to raise mine by 35 degrees)
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Cut the corn from the cob, slicing from the top of the ear downward.
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Put the corn in a mixing bowl, sprinkle with the sugar, flour, salt and mix well.
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Mix the beaten eggs, milk, and cream.
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Blend in the butter and nutmeg.
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Spoon into a buttered 6-cup casserole.
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Set the casserole in a pan of hot water and bake for 35 to 45 minutes. I needed an hour after making this in my oven and my mom’s. It is soft but you want it set like a custard.
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Bake until golden brown and set.
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Test for doneness by inserting the blade of a knife which should come out clean when tested in the center of the casserole.
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Do not over bake.
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Enjoy warm.
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kmorganmoss is the aspiring writer, photographer & passionate cook of ayankeeinasouthernkitchen.com; she is currently blogging and hopes to find her calling.
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Delicious!!! Custard that contains corn has to be healthy, right - so a good excuse to make it.
[...] classes, called I3.Today, I’m starting a 9 day adventure calle …A Yankee in a Southern KitchenCorn Pudding Realising that I am rushing the corn season, I still went ahead and made this Corn Pudding. It is k [...]
It looks beautiful! I also want to rush corn season, it’s hard to wait!
i can’t wait for corn season.
This looks really tasty. We have something similar with corn here in Peru that I have been wanting to make. I am sure this tasted delicious!
Cakelaw, Noble & Evilchefmom- being patient around food is so so hard to do.
Grethchen- I’d love to know what is in your recipe?
You never disappoint Kim. This looks superb and I adore corn, especially white corn which I hear you guys have in abundance (we don’t, only a few shops carry it).
must one use heavy cream???
(please say no)
I love such kinds of foods! Your pudding looks scrumptious and beautiful!
Cheers,
Rosa
corn pudding rocks my world, but you’re right–it’s all about the readiness of the corn. i always get impatient and eat corn before it’s fully ripe and am disappointed. not that it’s bad, of course, but it’s so much better when the fat kernels are fully ripe and just pop in your mouth. good stuff, kim!
Though there’s plenty to be said about fresh corn in corn pudding - Silver Queen, Jackpot, be still my heart! - our standalone at home means equal parts corn kernels and creamed corn, with an egg and cream (single, heavy or half-and-half), plus some sweet spices. The variations here are invariably linked to the folks that created them - I remember my godmother frequently made a spicy, savory version with jalapeños and pimentos, but my grandmother always made hers sweet, almost like dessert. Yours looks like heaven!
Kate
This sounds delicious. I can’t wait for fresh corn to appear at the market.
Corn pudding sounds really good! I am going to have to try this!
It’s an interesting and easy recipe. I like it in the little ramekins as individual servings.
That looks wonderful. Could you expand on the last sentence to “blend in the butter and nutmeg”….you do this after the pudding is out of the oven? Just moving the crust aside?
Thanks for the clarification.
Elizabeth-
So glad you caught my typing error, as it was a big one. You blend in the butter and nutmeg before you put the Corn Pudding in the oven. Please note I also increased the cooking time after making this in 2 different ovens and finding it undercooked.
I made this for my skeptical family in New England a few weeks ago, and they gobbled up 2 casseroles of this. The better the corn, the better the dish. Let me know what you think.