LUCY BURDETTE: I imagine that a dish like this might have been one of the first things Hayley made for Nathan when their relationship was new. It’s exactly the kind of homestyle food he loves, and now he requests it for Thanksgiving as well as any time Hayley roasts a chicken. It’s a little sweet, and very corny, and not at all challenging for fussy palates. It would be perfect for your Thanksgiving table too!
Ingredients
2/3 cup flour
1/2 cup yellow cornmeal
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
½ cup unsalted butter, softened, plus more for baking dish
1 14-ounce can creamed corn
1 15-ounce can whole kernel corn, drained (see note)
2 eggs, lightly beaten
8 ounces sour cream (or whole fat yogurt in a pinch)
In a small bowl, whisk together the dry ingredients and set this aside. In a second, larger bowl, beat the butter and eggs until well combined. Beat in the sour cream, creamed corn, and whole corn.
Fold the dry ingredients into the wet. Scrape the mix into a well buttered 8 by 8-inch or round glass pan.
Bake at 350 for about 40 minutes until the corn pudding is lightly browned on top. Mine took almost 50.
Note: If sodium is a concern, substitute fresh or frozen corn for the canned, or use the no salt versions. You could also add green chilis or grated cheese or chopped pimentos before baking, but Nathan likes it plain.
Happy Thanksgiving everyone!
USA Today bestselling author Lucy Burdette writes the Key West food critic mystery series including A POISONOUS PALATE and A CLUE IN THE CRUMBS. Join her mailing list right here.
This is a big hit at our house too, Lucy. The grands like it even better than the turkey. The only change I make is using a box of Jiffy Mix instead of the flour and cornmeal. Happy Thanksgiving!
ReplyDeletethat would make it easier Ang, but you know me!
DeleteThank you for Hayley Snow’s Corn Pudding recipe! We love corn so this dish sounds like it's going to be a big hit at our home.
ReplyDelete2clowns at arkansas dot net
Hope you enjoy Kay, and happy Thanksgiving!
DeleteHAPPY THANKSGIVING, Roberta! WOW! This recipe is FUN-tastic! I will definitely try it with fresh corn, which is still being sold in grocery stores. Thank you for sharin g your culinary expertise with us readereaters! JOY! Luis at ole dot travel
ReplyDeleteFresh corn would take it to another level Luis! Happy Thanksgiving!
DeleteI've never had corn pudding before but it sounds wonderful! Thanks for sharing your recipe, Roberta!
ReplyDeleteA vegetable side dish without "cream of" something soup. This I can eat without my soy allergy getting in the way. Thank you.
ReplyDeleteThat's similar to my corn casserole. Some versions of it, the recipe says to drain the whole kernel corn. Other versions say not to. I have found that to drain the whole kernel corn, and keep the casserole moist and good, I have to reduce the baking time. Or double the cream corn.
ReplyDeleteOh gosh, I had forgotten about this. A friend used to bring it for our potlucks at work. He made it with Jif cornbread mix, but otherwise sounds pretty much the same. I love the idea of adding green chilies and a touch of grated cheddar. Would be awesome with a Mexican themed dinner. Thanks and Happy Thanksgiving!
ReplyDeleteI love corn pudding, and confess I make mine with good ol' Jiffy, but this looks so easy I'm going to make it from scratch this year! Happy Thanksgiving to you and yours!!
ReplyDeleteOf course Nathan likes it plain! I'm going to try a similar recipe this year using Jiffy cornbread mix. Maybe I'll throw some cheddar cheese in!
ReplyDelete