Corn Pudding
Growing up in Pennsylvania Dutch country, corn was always in regular rotation around the family table. The region’s rich agricultural history of growing and preserving the crop meant that there was always plenty of corn around, no matter the time of year. While indigenous people in what eventually became the Americas had long been growing corn and incorporating it into their cuisines, the Pennsylvania Dutch tradition of cooking with corn dates back to the 17th and 18th centuries, when German immigrants arrived in America. They sought to meld their culinary customs with the new ingredients available to them, resulting in what has now become Pennsylvania Dutch cuisine.
Corn pudding is a favorite to many on the Thanksgiving table. This sweet and salty corn pudding is simple to make; however the flavors and textures could make people think it must be a difficult recipe. While corn pudding is a staple on many Thanksgiving tables; it is also a simple recipe for a cold winter's day comfort food.
There is a lot you could do with this recipe. Add sauteed onions, sauteed celery, hot peppers, cheese and/or fried crisp bacon, for starters.
Corn Pudding
from Recipes from The Olde Pink House
We made this version and Brian liked it a lot. The Olde Pink House is located in Savannah, Ga, so this is a southern version of corn pudding.
2 cups fresh corn (about 4 ears) or 2 10-oz. cans whole kernel corn
2 eggs, well beaten
3 Tbsp. flour
2 Tbsp. sugar
1 tsp. salt
Dash of freshly ground black pepper
1 1/2 cups milk
2 Tbsp. melted butter
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
Wash the ears of corn and pick out the silk. Slice the kernels off the cobs into a bowl; there should be enough to make about 2 cups.
Preheat oven to 325° F. Add the beaten eggs to the corn and stir. In a separate bowl, combine the flour, sugar, salt and black pepper. Add the milk and beat until smooth. Stir in the melted butter.
Add the milk mixture to the corn and eggs, then stir in the chopped onion and green pepper. Pour into a greased 1 1/2-quart casserole or souffle dish and bake at 325° for one hour, or until the top is golden brown.
Serves 4 - 6
Corn Pudding
from http://www.examiner.com/
5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15.25 ounce) can whole kernel corn
2 (14.75 ounce) cans cream-style corn
Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
Bake for 1 hour.
Pennsylvania Dutch Corn Pudding
from https://www.seriouseats.com/
FMM: I made this recipe. It was good, but a bit eggy. If I made it again I would try adding just 1 egg. The corn was surprisingly sweet given that you only add 2 tsp. sugar. I used fire roasted frozen corn to make it. I didn't think it needed onion, peppers or other flavorings.
This fresh spin on Pennsylvania Dutch corn pudding is soft and creamy, with just a bit of salt and pepper to balance the corn’s natural sweetness. A combination of whole milk, eggs, and butter, along with the corn's natural starches and a small quantity of cornstarch, creates a thick pudding similar to a baked custard.
Though corn pudding appears in many regional American cuisines—spicy green chile-inflected pudding in the Southwest, Southern spoonbread and casserole, and molasses-sweetened pudding in New England—they typically feature canned, creamed, or fresh corn. The version I grew up eating is traditionally prepared with dried corn, as drying corn and other homegrown produce was once such an important part of Pennsylvania farming culture that some homes were built with dry houses, small buildings with shelves and drawers specifically designed for drying fruits and vegetables.
To make corn pudding the traditional Pennsylvania Dutch way, home cooks soak finely ground dried corn in milk overnight to rehydrate it. While that method produces a delicious, flavorful dish, it’s a multi-day affair that simply isn’t realistic for most people. With that in mind, I call for fresh corn in my recipe below, making this a corn pudding that takes just one hour to prepare and is much easier to shop for. I’m not veering too far from tradition, as Pennsylvania Dutch puddings do incorporate fresh corn when seasonally available.
1 tablespoon (14g) unsalted butter, melted, plus more for greasing
2 1/4 cups corn kernels (340g; 12 ounces) from 3 to 4 large ears of corn (See notes)
1 tablespoon (8g) cornstarch
2 teaspoons (15g) granulated sugar
1 1/4 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
1/4 teaspoon freshly ground black pepper
2 large eggs
1 cup (240ml) whole milk
Adjust oven rack to middle position and preheat oven to 350°F (175°C). Generously butter a 7-inch round or a 8- by 8-inch baking dish.
In the bowl of a food processor, pulse corn kernels until thick, creamy, and some kernels are still visible, about 20 seconds. Set aside.
In a medium bowl, whisk cornstarch, granulated sugar, salt, and pepper to combine. Add eggs, followed by the corn, milk, and melted butter, whisking until well combined. Pour into prepared baking dish.
Bake, uncovered, until edges are golden brown and the center no longer jiggles, 50 to 60 minutes. Remove corn pudding from oven and allow to rest 10 minutes, or until cool enough to eat. Serve immediately.
Notes: This recipe also works with canned or thawed frozen yellow sweet corn, and will yield a similar taste and texture. Drain the corn very thoroughly, and increase the baking time by 5-10 minutes to account for the additional moisture, or you’ll run the risk of watery pudding.
Serves 4 to 6
