For some reason, Corn Pudding is one of those favorites that fell from my repertoire for a while. Seems I went for several years without making it for no reason whatsoever.
Then an old friend asked if I'd make it and, poof, it was back. What was more remarkable than its return, though, was the reaction of the Fabulous Frenchie. When he first tasted this dish, the look on his face was complete and utter shock.
How, how, how could I possibly have kept this from him? And why on earth would I deprive him of this delight? Yes, he was perfectly serious.
So it's back and it's again a staple at holiday dinners. Everyone's happy about that.
There are many versions of corn pudding out there. My sister used to make this with canned cream corn and I have to admit that her version was very good.
But I'm basically an old-fashioned gal at heart and think that most classics are great just the way they are. Corn pudding is one of those classics.
So I make it the same way my great-grandmother made it: with fresh corn cut from the cob just before it goes into the casserole.
I also use a bain-marie, or water bath, as my great-grandmother did, for perfect results. The light pudding is prone to burning on the bottom before the middle is cooked. So a bain-marie is a a necessity, in my opinion; don't try skipping it. As you can see, any slightly larger casserole will work.
Despite the need to scrape fresh corn from the cob and save room in the already crowded holiday oven for a bain-marie, this dish is super easy and super wonderful. It's wonderful served alongside ham but can also be its own course, especially for a vegetarian meal.
However you decide to serve it, hope you're ready for the oohs and ahhs to fly. With Corn Pudding on the menu, that's almost guaranteed.
3 ears corn, scaped
2 eggs
1 1/2 cups half and half
1 tablespoon corn meal
1 tablespoon butter
salt and pepper to taste
Toss cornmeal into corn, covering kernals evenly. Salt and pepper to taste and add to buttered casserole dish. A deep dish such as a souffle dish works best.
Whip half and half into beaten eggs, pour mixture over corn.
Dot with butter. Place casserole into bain-marie with enough water to ensure at least 1 inch of water all around.
Bake in 350 oven for 40-45 minutes or until well-browned and a knife inserted in center is clean. Serves 6 as its own course or 8 as a side dish.
