I grew up with this recipe and love to share it whenever I can
- Carbohydrate 64.6711417698254 g
- Cholesterol 363.481041666667 mg
- Fat 15.9072693749871 g
- Fiber 5.76365118479143 g
- Protein 18.1659328123636 g
- Saturated Fat 5.65003624999795 g
- Serving Size 1 1 Serving (182g)
- Sodium 174.689208333307 mg
- Sugar 58.907490585034 g
- Trans Fat 2.16438416666238 g
- Calories 463 calories
Step-by-step
- Grate corn and add salt, pepper, flour and melted butter.
- Add beaten eggs and milk.
- Pour into a greased baking dish and bake at 350 for 35 minutes.
Fresh corn dictates the structural integrity of this baked dish, supplying both the starch needed for setting and the natural moisture that creates a tender interior. Historical iterations of corn pudding evolved from early American spoonbreads and regional baked puddings, utilizing whole corn kernels combined with eggs and milk to achieve a custard-like consistency without relying heavily on added starches. Grating the corn directly off the cob releases the starchy milky pulp trapped inside the kernels, which acts as a primary thickener alongside the single tablespoon of flour.
Technique and Preparation
When preparing the mixture, beat the eggs thoroughly before incorporating them into the milk and grated corn to ensure even distribution of protein throughout the liquid base. Grease the baking dish generously to prevent the dairy solids from sticking during the thermal transfer phase in the oven. Set the oven temperature to 350 degrees Fahrenheit, and monitor the bake time closely past the initial 35 minutes; the center should jiggle slightly while the edges appear set and lightly golden. Allowing the baked pudding to rest for ten minutes before serving lets the internal starches cool enough to firm up the slices.
- Avoid using frozen corn without thoroughly thawing and pressing out excess liquid, or the custard will separate during baking.
- Do not substitute skim milk for whole milk, as the lower fat content prevents proper coagulation of the egg proteins.
- Watch for a total bake time that may extend up to 45 minutes depending on the moisture content of the specific corn variety used.
