Monday, November 23, 2015

Corn Pudding







     Early American Food!
     Today's recipe dates back to the early Colonial American days.  Corn Pudding is regular everyday comfort food that is served with big family meals in southern states.  Corn Pudding is also a traditional Thanksgiving holiday side dish.
     This recipe has been handed down in the southern side of my family since the late 1500's.  Thats right!  My family has been in America since 1586.  "Old world cooking meets the new world" was once the inevitable theme of Colonial American culinary history.
     The Corn Pudding recipe always has been simple.  Corn is combined with English style egg custard and no sugar is added.
     Sweet Corn is the best choice for today's recipe.  The sweeter the better!  After tasting the finished Corn Pudding, guests often swear that sugar must be on the list of ingredients.  The simple milk and egg custard definitely accents the sweetness of ripe fresh corn.
   
     Corn Pudding:
     This recipe yields 2 medium size portions.
     *It is important to keep this in mind when expanding this recipe for making multiple portions.  No matter what the size of casserole dish is, the corn pudding mixture should be less than 2 1/2" deep or the corn will sink to the bottom of the custard.  
     *If only a small amount of corn pudding is made, then use a shallow casserole dish or custard cups.
     *Baking the casserole in a bain marie (water bath) is not traditional.     
     Step 1:  Heat a sauce pot over medium low heat.
     Add 1 1/2 tablespoons of unsalted butter.
     Add 1 tablespoon of finely chopped onion.    
     Gently sauté till the onions turn clear in color.
     Step 2:  Reduce the temperature to low heat.
     Add 1 1/2 cups of fresh Sweet Corn kernels.
     Gently sauté the corn till it sweats and becomes tender.  (This helps to sweeten the corn.)
     Step 3:  Remove the pot from the heat.
     Mash about 1/4 of the corn kernels.
     Set the pot aside and let it cool.
     Step 4:  Place 2 large eggs in a mixing bowl.
     Add an equal amount of cream.  (About 5 ounces.)
     Add 1/4 cup of milk.
     Add 1 pinch of nutmeg.
     Add 1 pinch of sea salt and black pepper.
     Whisk the custard batter
     Step 5:  Pour the custard mixture over the sweet corn in the pot.
     Stir the mixture.
     Step 6:  Lightly brush a small casserole dish with unsalted butter.
     Pour the corn custard mixture into the casserole dish.
     Bake in a 350ºF oven, till the surface of the custard lightly caramelizes.  (About 30 to 45 minutes depending on the size of the casserole dish.)
     Step 7:  Place the casserole on a cooling rack till it reaches a safe serving temperature.
     Set the corn pudding casserole dish on a doily lined serving platter.
   
     Corn Pudding is southern comfort food at its best!

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