Out of curiosity, I was wondering why you continue to make dishes you really don't seem to like much (including the thread "a twist on pumpkin pie") for your holiday fare? It might be time to reconsider the whole menu and create one based on balanced nutrition and awesome flavors.

As far as adding corn pudding to the menu, do you need another high-carb starchy side dish (especially if you also serve white and/or sweet potatoes as well), or is this that "expected" family favorite? Otherwise, I'd skip it for a more balanced menu rich in fresh foods that can be served raw or minimally cooked. How about a fresh corn salad instead of corn pudding and one less thing to take up space in the oven.

-Grainlady

Well it sounds like you like this corn pudding so I would stick with what you like rather than trying to find something that you might like better.

I disagree with Grainlady. I'd much rather have a corn pudding than a corn salad as a side. And at this time of year, it would be difficult to find decent fresh corn in most areas of the country.

Is this something that you are planing on making for your Thanksgiving dinner? Corn pudding goes wonderful with most roast meat dinners.

Here is my favourite corn pudding. It can be made in a casserole dish or in individual ramekins.

Light Corn Custard
Source: Victory Garden Cookbook
2 cups scraped corn (or canned or frozen)
4 eggs
1 cup heavy cream
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
Dash nutmeg
2 tablespoons melted butter/margarine
. Combine ingredients and spoon into a 1 1/2 quart baking dish. Place in
a roasting pan; pour boiling water two-thirds up side of the baking
dish. Bake in a preheated 350ðF oven for 1 hour or until the top is
golden and a knife tests clean. Serve immediately.

For a smoother more uniform texture, puree corn and add two tablespoons
of flour and proceed as above.

Grainlady...

You make a number of assumptions that are not valid. For example...

It is a bit presumptuous of you to suggest that I should change my whole approach to food including the recipes to one that in your opinion is better, Your preferences are just that...yours. You don't have a clue as to what my approach is or what I consume during a normal week. On top of that I stated that I seldom make a corn pudding except during the holidays. I fail to see how one dish once a year is going to make a difference. Also, you don't factor in that a person needs to apply some responsibility in the amount of food they consume. It is called portion control. Therefore a small portion of corn pudding is not going to hurt you. On the other hand I suspect that if your raw carrots don't get me then your minimally cooked green beans surely will.

As to trying new recipes I expect about a 70 to 80 percent reject rate. That is just a byproduct of learning to cook. It doesn't bother me at all. How else would you expect to develop new recipes that you like.

Please keep in mind that your approach to food is your approach. I find your postings interesting but I think that I will leave the approach on your doorstep for the present time.

I like making this corn pudding. A member who posted here regularly passed it on to me (Jude). I made it last year at Christmas and it was a hit.

Corn Pudding

1/4 cup sugar
3 tbsp flour
2 tsp baking powder
2 tsp salt
6 eggs
2 cups cream or half-and-half
1/2 cup butter, melted (use butter, not margarine)
6 cups frozen corn, thawed (the corn must be thawed)

Combine dry ingredients. Beat eggs with a fork in a large bowl, stir and cream and melted butter.

Gradually add sugar mixture, stirring until smooth. Stir in corn.

Pour into lightly greased 9x13" baking dish and bake at 350 45 minutes until deep golden brown and mixture is set. Let stand 5 minutes before serving.

We found that the longer it sits the better it is. The leftovers are excellent too.

I thought corn pudding had molasses? What am I thinking of? A dish that is cornmeal and molasses that tasted like pumpkin? Now I can't recall what that was. Oh rats, now that'll drive me crazy !

Deeby--hasty pudding or Indian pudding?

THAT'S IT ! Indian pudding ! Ahhh... now I can sleep, LOL. Thanks !

I, for one, admire your quest to learn
And try new recipes!

Have you tried this one from Paula Deen?
Several folks here discredit her,
But I have found a number of her dishes
To be very good!
Pretty much simple, "down home" fare.

CORN PUDDING CASSEROLE (Paula Deen)

By Southern Lady on November 25, 2012
Prep Time: 8 mins
Total Time: 58 mins
Servings: 9-12

About This Recipe

"Five Star, 1457 ratings on Food Network. NO EGGS, SIMPLE, AND DELISH!! Can't get any easier! Served at Thanksgiving and was a hit with the many cooks and guests. This is a pudding, not a souffle. Butter and cheese. . . . .doesn't the scream Paula Deen?"

Ingredients

1 (15 1/4 ounce) cans whole kernel corn, drained
1 (14 3/4 ounce) cans cream-style corn
1 (8 ounce) packages corn muffin mix ( recommended -- Jiffy)
1 cup sour cream
1/2 cup butter, melted
1 -1 1/2 cup shredded cheddar cheese .

Directions

1.Preheat oven to 350 degrees F.
2.In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
3.Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
4.Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted.
5.Let stand for at least 5 minutes and then serve warm.

Rusty

I saw this on the "active thread" list and had to come over to see what you were all up to. I'm so excited by this thread!

I LOOOOOVE corn pudding and have been seeking the perfect recipe for years. The best one I've found so far is buried in a book languishing in a box somewhere on my carport after a major move. I 'm going to copy this thread and try all the recipes in it! Thank you for posting them!

I first tasted corn pudding in a downtown cafeteria in Richmond, Virginia, and have been on a quest to replicate it ever since.

Deeby, the other significant flavor in Indian pudding is ginger, and an acceptable substitute can be cooked almost like grits. It is fine with vanilla ice cream on top. They used to serve the baked version in Durgin Park in downtown Boston, where it was one of their favorite desserts. Knowing Durgin Park, a bastion of tradition, they probably still do.

Here is a link that might be useful: zagat.com