Thursday, February 11, 2016

A Month-of-Eggs: Corn Pudding

I dearly love corn pudding, and I’ve tasted a number of different recipes for everyone’s own special favorite. Of course, we love it. All that thick, sweet corn (not the best carbohydrate choice, I grant you) just sings out “comfort food”.

You can lighten it up a bit with artificial sweetener, but why bother? Indulge once in a while with a small helping and get the whole joy of that rich, fatty, sweet goodness. It’s a vegetable, after all, not a piece of cake!

I call this an egg dish because the emulsification that makes this pudding-like comes from eggs mixed with cream and butter. It doubles easily to serve more people. While many think of Corn Pudding as a holiday dish, I love it year round. With the cheese and the eggs, this dish is a complete protein, so you could serve it as your entrée, not just as a side dish. Going vegetarian a couple of days a week, use this recipe.

Corn Pudding (serves 4-6)
2 tablespoons sugar
1 ½ tablespoons flour
1 teaspoon baking powder
1 teaspoon salt
3 large eggs
1 cup heavy cream
¼ cup butter, melted
½ cup cheddar cheese, shredded
3 11 ounce cans Mexicorn
1 4 ounce can of chopped mild chilies

Preheat oven to 350 degrees. Spray an 8x8” pan with non-stick cooking spray.

In a small bowl, whisk together sugar, flour, and baking powder. Set aside.

In medium bowl, whisk eggs until a foamy and no white or yolk are visible. Continue whisking as you add the cream and the butter.

Keep whisking as you slowly add the flour mixture. When thoroughly blended add cheese, corn, and chilies.

Bake for about 45 minutes on the middle rack. Cook longer if necessary, in five minute intervals. A done corn pudding will be “set” and golden brown on the top. The pudding will pull away from the edges. A knife inserted in the middle will come out clean (like a quiche).

Remove from oven and let sit for five minutes before serving.

NOTE: If you were to have leftover corn pudding (hard for me to imagine!), just dump a cup or more in a sauce pan and add a can of evaporated milk, some green onions, and a little garlic. Presto bingo: corn chowder for lunch!

DH’s Rating: 5 Tongues Up   I have served this a number of times, and it is always a winner! It accompanies pork, poultry, or beef equally well. Or it can be served as a main dish on its own.

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