My Dad enjoyed the corn pudding dish that was served in his fraternity house in college the late 1950s. He liked it so much that my grandmother got the recipe, and we've made it nearly every holiday that I can remember where a big fancy-ish meal is served. I highly recommend it - here's the recipe:
1 14.5 oz. can of creamed corn
2 Eggs
2 Tablespoons of flour
1/4 cup granulated sugar
1/2 cup milk
Dash of salt and pepper
Butter and Nutmeg
Mix dry ingredients in a 1.5 qt casserole dish. Add corn, milk and eggs and stir until blended. Place about six or seven thin pats of butter flat on the top, then sprinkle nutmeg side to side over the top.
Bake at 325 degrees for about 1 hour, or until the center is firm. My mother bakes this with a pie-plate underneath with about two cups of water in it (like making a custard) but I've stopped that and see no difference.
The recipe can be easily doubled, but you'll need a 2-quart casserole at least. I sometimes add a couple heaping servings spoons of whole kernel corn to make the dish a bit more 'corny'. When doubling, I add a whole small can of it, drained.
I hope someone tries this. The smell of it baking is wonderful, especially the nutmeg and eggs together.
HAPPY THANKSGIVING everyone!
Gordon
[this post was last edited: 11/20/2011-09:58]
1 14.5 oz. can of creamed corn
2 Eggs
2 Tablespoons of flour
1/4 cup granulated sugar
1/2 cup milk
Dash of salt and pepper
Butter and Nutmeg
Mix dry ingredients in a 1.5 qt casserole dish. Add corn, milk and eggs and stir until blended. Place about six or seven thin pats of butter flat on the top, then sprinkle nutmeg side to side over the top.
Bake at 325 degrees for about 1 hour, or until the center is firm. My mother bakes this with a pie-plate underneath with about two cups of water in it (like making a custard) but I've stopped that and see no difference.
The recipe can be easily doubled, but you'll need a 2-quart casserole at least. I sometimes add a couple heaping servings spoons of whole kernel corn to make the dish a bit more 'corny'. When doubling, I add a whole small can of it, drained.
I hope someone tries this. The smell of it baking is wonderful, especially the nutmeg and eggs together.
HAPPY THANKSGIVING everyone!
Gordon
[this post was last edited: 11/20/2011-09:58]
