Corn Pudding

SilverSage

Resident Crone
Some years ago, at a potluck dinner, I tried a dish called Corn Pudding. It was somewhere between a souffle and a pudding. Not as heavy as bread pudding, but not as light as a souffle. It was slightly sweet, and VERY corny. :corny: The folks that brought the dish soon moved away, any I never did get the recipe.

Corn is coming into season here, and I'd really love to find a recipe for a very good, fluffy version of this. I'm betting that some of our southern cooks make this.

Can anyone help?
 

FryBoy

New member
SCALLOPED CORN CASSEROLE

3 tablespoons butter
¼ cup green bell pepper, chopped
2 tablespoons onion, chopped
¼ cup flour
1 cup milk
½ cup dry white wine or sherry
1 cup cheddar cheese, grated
1 12-ounce can white kernel corn, drained
2 eggs, slightly beaten
¼ teaspoon salt, or to taste
¼ teaspoon ground pepper, or to taste
¼ teaspoon paprika, or to taste, plus more for topping
1 cup fresh bread crumbs

1. Preheat oven to 350 degrees Fahrenheit.

2. Grease a 1½-quart casserole dish and set aside.

3. Melt butter over medium heat in medium saucepan.

4. Add onion and green pepper and saute for 5 minutes or until
very tender.

5. Add flour to pan, stir to blend, and cook for about 1 minute.

6. Add milk and wine to pan; cook, stirring constantly, until
mixture thickens and boils.

7. Add cheese to pan and stir over low heat until melted.

8. Remove pan from heat; add corn, eggs, salt, pepper, paprika,
and bread crumbs; stir quickly to mix well before eggs set.

9. Pour into greased casserole and sprinkle a little more paprika
on top to decorate.

10. Bake in 350 degree oven for 50 minutes, until firm in center.
 

Mr. Green Jeans

New member
SS, this is an awesome recipe as well. I went real easy on the rosemary.

Better Than Grannie's Creamed Corn

Recipe courtesy Alton Brown

Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
10 min

Level:
--

Serves:
3 cups

Ingredients

* 1/2 onion, diced
* 1 tablespoon butter
* 2 pinches kosher salt
* 8 ears fresh corn
* 1 sprig fresh rosemary, bruised
* 1 tablespoon sugar
* 1/4 teaspoon turmeric
* 2 tablespoons yellow cornmeal
* 1 cup heavy cream
* Fresh ground black pepper

Directions

In a saucepan over medium heat, sweat the onion in butter and salt until translucent.

In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.

Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.
 

SilverSage

Resident Crone
Those both sound delicious! I love having 2 more options for the fresh corn.

Doug, how much fresh corn do you think equals 1 can? 2 or 3 ears? Maybe more?
 

FryBoy

New member
Those both sound delicious! I love having 2 more options for the fresh corn.

Doug, how much fresh corn do you think equals 1 can? 2 or 3 ears? Maybe more?
I'd say about 1 or 2 -- 12 ounces (the can size) is weight, not volume, and that includes the water it's packed in. I'll bet that's about 1 to 2 cups. Weigh it, figure about 10 ounces without the water. Having a little extra wouldn't hurt, but don't go overboard or the ration of corn to goop (everything else) will be out of whack.

I have one someplace with green chiles in it -- I'll see if I can find it.
 

QSis

Grill Master
Staff member
Gold Site Supporter
When I first read your recipe, Fryboy, I was going to suggest substituting some sort chile peppers for the bell peppers.

Great idea!

Lee
 
Top