AUTHENTIC CORN PUDDING FOR THE WHOLE YEAR

I think the first corn pudding I ever tried was the greatest I’ve ever had. We had just moved to the Eastern Shore when I was ten or eleven years old. Everyone at the buffet supper that we attended spooned a golden mouthful onto their plate. It had a lot of corn and was sweet and buttery. I was smitten. When I was a child, church suppers, gatherings with relatives, and holidays always had corn pudding. It was seldom ever included in weeknight meals. It’s extremely unfortunate.

The simplest option for creating this casserole is a typical four serving bag of frozen corn, but if you happen to have some extra corn on the cob, clip the kernels off and use them. In the morning, place the frozen corn in the refrigerator to defrost (or take the microwave assist). If using fresh or canned corn, you’ll need around 2 and a half cups. Whatever variety of corn you use, be sure to drain it before incorporating it into the custard.

This recipe, when fully combined, will fill an 8″ x 4″ loaf pan or a 1 1/2″ quart souffle dish. It won’t take as long to cook if you use a standard baking dish, but you might not get the same texture. The baking times will need to be tested. The custard should be just set and the top should be golden brown. Even though the centre may jiggle somewhat when shook, a knife test reveals that it is not damp.

AUTHENTIC CORN PUDDING FOR THE WHOLE YEAR

Ingredients
3 beaten eggs
3 tablespoons of butter, melted
sweetened condensed milk, 3 teaspoons
flour, two tablespoons
milk, ideally whole, and nutmeg, grated optional seasonings of salt and pepper I added a few grinds of pepper and a half teaspoon of salt.
1 bag of thawed frozen corn two and a half cups of fresh or canned corn equals four servings.

Instructions
Set the oven’s temperature to 350°F/180°C. Spray cooking spray in an 8×4″ loaf pan.
Beat the eggs, melted butter, condensed milk, and flour together until well combined in a large mixing basin.
Add the spices and milk and stir.
Corn has been added; mix.
Spread evenly in the loaf pan after transfer.
Bake for 40 to 50 minutes, or until the custard has set and the top is golden brown.
Notes
Don’t put off making corn pudding until a special occasion. Make some this week, I promise!