Corn. So ordinary.
How to dress it up for the holiday? Make it yours.
For years I’ve wanted to help the corn, make it feel a little less naked at Thanksgiving. But it’s always an afterthought. Throw the corn into a pot and cook while we ask a blessing on the feast.
It always seems a little out of place to me. The plain yellow kernels sitting in the bowl, while every other dish was given so much care and preparation. This year I’m dispensing with the bowl and serving corn pudding. It’s a little sweet. A little salty. A smooth bit of cream-corn goodness in a beautiful little circle on your plate. Yes, you can bake and serve it straight from the dish. I opted for cutting into circle shapes, whichdressed it up a bit more.
And, you know, we all want the corn to feel dressed at the table.
Grandma's Corn Pudding
Yield 8 -10
- 1/2 cup milk
- 4 tablespoons cornstarch
- 5 eggs
- 1/3 cup butter, melted
- 2 tablespoons white sugar
- 2 cups frozen corn or 1 (15.25 ounce) can whole kernel corn
- 2 (14.75 ounce) cans cream-style corn
- 1 teaspoon salt
- garnish with chopped green onions
- Preheat oven to 400 Degrees. Grease a 2 quart casserole dish.
- In a large bowl, whisk cornstarch into cold milk until smooth and no lumps appear.
- Add eggs and beat until eggs are incorporated. Add melted butter and sugar, stir in corn, creamed corn and salt. Blend well. Pour mixture into prepared casserole dish.
- Bake for 1 hour or until golden on top and set. Garnish as desired.
-I baked in a 9x13 glass pan, then waited for the dish to cool a bit (about 10 minutes). After cooling a few minutes, I cut the pudding into circles using a biscuit cutter. I cut the circles as close together as possible to eliminate any waste. If you want, you can just serve it in the dish. Or bake it in ramekins or custard cups, greased and filled about 1-1 1/2 inch full. Place the ramekins on a cookie sheet and check after about 40-45 minutes.-If using frozen corn, do not thaw before adding to dish.-This dish may be made ahead and re-heated.