Sunday, February 21, 2016

Grandmother's Corn Pudding

Here's another family recipe, and definitely among my most treasured.  I have no explanation for why it's taken so long for me to share it.  This is from my paternal grandmother, a remarkable woman who was born in Kentucky in the 1920s and lived there her entire life.  She was a fantastic cook, and my personal favorite thing that she would make was corn pudding.  My parents got divorced (amicably, thankfully) when I was a teenager, and my mom likes to joke that the three most treasured things she got from her marriage were her two children and my grandmother's recipe for corn pudding.  My parents aren't married anymore and the four members of our nuclear family are spread in 3 states thousands of miles apart, but we all make corn pudding for Thanksgiving and/or Christmas.  You can see from all the cream that it is very far from being a healthy veggie dish, but some things are just special and worth it and this is one of them! 

Quick Note:  You can very easily halve this recipe, just use an 8 by 8 baking dish and reduce the baking time some.  For Christmas I made a full recipe, but baked part in a 7 by 11 dish and part in a loaf pan, which is what you see in the photo.

Grandmother's Corn Pudding

4 C corn (frozen or freshly cut from cobs)
8 eggs
4 C cream
2/3 C sugar
1 1/2 tsp salt
1 1/2 tsp flour
1 tsp baking powder

Preheat oven to 350 and grease a 9 by 13 baking dish.  Evenly spread corn in bottom of dish.  In a large bowl, whisk eggs until smooth.  Whisk in remaining ingredients until evenly mixed.  Pour carefully into the baking dish with the corn.  Bake until golden on top and a toothpick inserted into the center comes out clean, about 1 hour.

Yield:  About 12 servings

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