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Wednesday, November 21, 2012

It's Thanksgiving: Bring on the Corn Pudding

Photo by Patrick Hajzler
Southern cooking is full of puddings. Bread Pudding. Rice pudding. Sweet potato pudding. Corn pudding. Put a "pudding" on there and it's all good.  The only time I remember having this yummy side dish is at Thanksgiving and Christmas. The rest of the time we either ate frozen corn niblets or freshly picked Silver Queen corn from my great-uncle's kitchen garden. (The joke was that you didn't pick the corn until the water in the pot was boiling.)
I pretty much never met a corn dish I didn't love and I still have a fondness for corn somthered in melted cheddar cheese with red pepper flakes, a staple of my college diet.
If you'd like to add a little pizazz to your vegetable sides this holiday, why not try corn in its most quintessential southern form?

CORN PUDDING

Preheat oven to 425 degrees.

2 cups cooked corn kernels
3 Tbsp. melted butter
1/2 cup flour
4 tsp. granulated sugar
4 eggs
4 cups non-fat milk
1/4 tsp. nutmeg
1/2 tsp. ground black pepper
dash salt

Prep a baking dish with non-stick spray.
Combine flour, salt, seasonings and sugar.
Add corn and melted gutter.
Add the eggs to the milk and stir.
Add the egg/milk mixture to the dry mixture and pour into the baking pan.

Bake for 40 minutes or until pudding is firm.


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