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LTH,

At the recent Salvation Army Harbor Light Program Christmas Dinner the runaway hit of the evening was Baked Corn Pudding lovingly prepared by Captain Nancy Powers.

If you make Nancy's recipe, and I suggest you do, please save me a few crispy edges.

Enjoy,
Gary
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Baked Corn Pudding
Captain Nancy Powers

Preheat oven to 325

Cream together:
1 stick butter
8 ounces sour cream

mix in:
1 egg

add:
1 box Jiffy Corn Muffin mix (small 8.5 oz. box)
1 can cream corn (14.75 oz.)
1 can whole kernel corn (14.5 oz.)

Pour mixture into a 2 quart unprepared glass casserole and bake at 325
for 1 hour and 15 minutes. My sister prefers a round deep casserole,
however, I prefer to cook this in an 8x11 2 qt. baking dish for a
slightly thinner end product.

Thanks for this post. I'm assuming the canned corn should be drained, no?

My family uses a corn pudding recipe almost identical to this (ours takes 16oz sour cream and 2 eggs in a 9x13 pan) and no, you do not drain the corn.

We also melt the butter and mix everything together at once. It's a family get-together must-have for us.

Very helpful, thanks for the input. I'd have drained the whole kernel can for sure without your advice.

Sounds good and I have all the ingredients in the pantry, I'll make it tonight and report back.

I've made this dish several times since seeing this recipe - it's become a standard accompaniment to ribs on my WSM, in fact.

My favorite variation involves dicing up a handful of jalapeños (fresh or pickled, depending on what's on hand) and a few ounces of bacon (because I firmly believe that most things in life are improved with the inclusion of a little bacon) and throwing it into the mix.

I recently made the corn pudding from Camille Glenn's Heritage of Southern Cooking and, while I can't say it will win any awards from the American Heart Association, it certainly was tasty. The fresh corn available at this time of year (from Cermak Market on Kedzie) actually turned out to be really sweet. I found that no sugar was needed, and I reduced the salt a bit as well. Basically, you just husk and cut the corn off the cobb, add a whole lot of heavy cream (not half and half) and a couple of eggs and a bit of salt and that is it. Not the sour cream version mentioned above, but it was delicious. Oh, and one other thing, if you cook it in a hot water bath it will not curdle.

Thanks for posting the recipe. I made it with reduced fat sour cream and drained the corn in a 3 qt casserole dish for Christmas Eve. This was the only dish that was completely gone by the end of the night!

Gary, thanks for this recipe!

And thanks for clarifying that the can of kernel corn does not get drained. I made this the other night and it was all I could do to force my hand to pour the undrained can of corn into the bowl with the other ingredients! ha ha ha I just wanted to drain it so badly!

The pudding turned out great in spite of the fact that "sour cream" registered on my beady brain as "cream cheese"! I used an 8-oz brick of cream cheese and did not even realize that I had made a substitution until the pudding was in the oven. That is what I get for being too lazy to print the recipe out but instead reading it off the screen of the laptop on the kitchen table.

I think this will become a family favorite. Thanks again! --Joy

The recipe I have calls for draining the corn and it turns out very good. More like a bread pudding consistency. Not as salty either.

I made this last night for our NYE guests. They loved it and demanded the recipe.

Since I try to lighten up some of my dishes, I used reduced fat sour cream. The dish came out creamy, moist and delicious.

Thanks for sharing!
Kim

I made it before the comment was posted about not draining the corn, so mine was made with drained corn, and it was great. A big hit at the party to which I took it.

Also, hard as I tried, I couldn't find a 14.5 oz. can of corn, just 15 oz. -- though I didn't think 0.5 oz. of corn would alter the recipe significantly.

Anyway, it turned out wonderfully and everyone loved it. Thanks for the recipe.

Didn't think much of this recipe when I read it, but knowing the poster, and reading the subsequent accolades, I filed it in some cob-webby part of my brain.

This past weekend, I needed a quick dish to bring to a party, and this recipe popped out of my mental rolodex. I was a bit afraid it would not live up to my reputation, but I needed something quick and simple, and cheapness was a nice ancillary bonus. Thank you, Gary -- my reputation is intact.

While there were many leftovers at the party, there weren't even crumbs of this dish left. Guests were further delighted to learn how simple the recipe was and not the usual four thousand ingredients I usually work with.

For the record, I baked it at 350 for 1-3/4 hours to get a nice brown top. It came our more corn-bready than the recipe intended, but that was my goal. (And I drained the corn.)

Nb: As a bonus, and as a bonus thank you to Gary, I also made dragon turds with dried fig. There were almost as big of a hit as the corn-thingy, but much more work.

Double thankys, Gary!

-ramon

I've been meaning to link this thread to the Food Desert thread - fits the requirements perfectly.

Is this anything like Market Day's Corn Pudding? If so, I'll be making it soon. And then every day for the rest of my life.

This has been made at Durgin-Park, a once-marvelous restaurant in Boston's Fanueil Market district, for over a hundred years. The Indian Pudding can't be beat, though D-P is a tourist shadow of its former self.

From the D-P web site

BAKED INDIAN PUDDING

Durgin-Park's Indian pudding is the best there is. Dark brown with substantial gravity, it smells like roasted corn and tastes like the first
Thanksgiving. The long cooking time is necessary to soften the corn and for the flavors to meld. Although some restaurants add raisins or other
flavorings, the only traditional way to doll it up is with a scoop of vanilla ice cream melting fast atop each hot serving. Tommy Ryan loves telling the story about the time he was eating in New Hampshire-just a regular customer, unknown to the staff. He asked the waitress if they had any Indian pudding for dessert. "Well, we do," she said reluctantly, but then she bent close and clued him into a secret: "Sir, if you want really good Indian pudding, I suggest you go to Durgin-Park."

Just to keep the record straight: this is not a Native American dish adapted by the colonist cooks. Its name comes from the fact that early
settlers considered virtually anything made with corn to be Indian nature.

1 1/2 plus 1 1/2 cups milk
1/4 cup black molasses
2 tablespoons sugar
2 tablespoons butter
1/4 teaspoons salt
1/8 teaspoons baking powder
1 egg
1/2 cup yellow cornmeal

Preheat the oven to 450 degrees F. In a bowl mix 1 1/2 cups of the milk with the molasses, sugar, butter, salt, baking powder, egg and cornmeal.
Pour the mixture into a stone crock that has been well greased and bake until it boils. Heat and stir in the remaining 1 1/2 cups milk. Lower the oven temperature to 300 degrees F and bake for 5 to 7 hours. Serve warm with whipped cream or vanilla ice cream.

makes 4 to 6 servings

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You will not be sorry-
Mike

I recently made this dish for a potluck where I had a long drive and limited oven time available at the host's home. I baked it for 45 minutes the day before and finished for 30 minutes at the host's and it turned out beautifully. Another episode with no leftovers.