James River Corn Pudding Recipes

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JAMES RIVER CORN PUDDING



James River Corn Pudding image

Provided by Elaine Louie

Categories     side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

2 tablespoons butter, more for buttering casserole
2 large eggs, beaten until frothy
2 tablespoons all-purpose flour
2 cups milk
2 cups fresh whole-kernel corn (4 small to medium ears)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees. Butter a 1 1/2 quart casserole and set aside. Place a kettle of water over high heat to bring to a boil. Place beaten eggs in a bowl and set aside.
  • In a medium saucepan over medium heat, melt 2 tablespoons butter and whisk in flour until smooth. Add milk and whisk constantly until thickened, about 5 minutes. While whisking vigorously, slowly add about 1 cup hot milk mixture into eggs. Return saucepan to medium-low heat, and whisk egg mixture back into remaining milk mixture. Stir 1 minute (do not boil), then remove from heat and add corn, salt and pepper.
  • Pour corn mixture into casserole, and set in a shallow baking pan. Pour boiling water into pan to come halfway up sides of casserole. Bake until set like custard, 25 to 40 minutes depending on shape and depth of casserole. Cool for 10 minutes, then serve.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 197 milligrams, Sugar 6 grams, TransFat 0 grams

PENNSYLVANIA DUTCH BAKED CORN PUDDING



Pennsylvania Dutch Baked Corn Pudding image

A traditional recipe for Pennsylvania Dutch baked corn pudding, a must for the Thanksgiving dinner in the Amish or Mennonite home.

Provided by Angela Roberts

Categories     Side Dish

Time 45m

Number Of Ingredients 22

3 cans of high quality canned corn (rinsed and drained.)
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper (or white pepper)
1 1/2 tablespoons flour
2 1/2 tablespoons melted butter
3 eggs (beaten)
1 cup buttermilk (can use whole milk)
1 teaspoon vanilla
1/2 teaspoon cinnamon
pinch nutmeg
2 cans (or 2 1/2 cups canned corn, rinsed and drained)
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper (or white pepper)
1 1/2 tablespoons flour
2 1/2 tablespoons melted butter
3 eggs (beaten)
1 cup whole milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
pinch nutmeg

Steps:

  • Drain corn if canned. Thaw corn if frozen.
  • Drain corn and rinse off with cold water to get sodium off.
  • If you have a vitamix, mix one can corn until it is creamed. (optional)
  • Add in eggs , buttermilk, and all ingredients except the two cans of whole corn, until all is incorporated.
  • Pour into your baking dish. Then add in the two cans of whole corn and stir.
  • Mix ingredients in a 1 1/2 quart baking dish.
  • Bake at 350 degrees for 35-45 minutes, or when it no longer shakes in the middle, checking at 30 minutes.
  • Spray baking dish
  • Mix all ingredients together and bake at 350 for 35-45 minutes, checking at 30 minutes, until the center is set.

JAMES RIVER CORN PUDDING



James River Corn Pudding image

This recipe was in today's NYTimes food section, courtesy of Elaine Louie the Temporary Vegetarian. Why temporary, I don't know. This "is a recipe that has been handed down pre-Civil War." Wow. Unlike most corn puddings, it does not contain sugar and purists do not put sugar in their corn pudding. Do make this only during corn season when fresh corn is at its sweetest. It's from "A Love Affair with Southern Cooking" by Jean Anderson. She likes to make this for dinner parties, and a perfect accompaniment is salad and biscuits served the true Southern way, with no honey.

Provided by Kumquat the Cats fr

Categories     Corn

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 tablespoons butter, more for buttering casserole
2 large eggs, beaten until frothy
2 tablespoons all-purpose flour
2 cups milk
2 cups fresh corn (4 small to medium ears)
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 400 degrees. Butter a 1 1/2 quart casserole and set aside. Place a kettle of water over high heat to bring to a boil. Place beaten eggs in a bowl and set aside.
  • In a medium saucepan over medium heat, melt 2 tablespoons butter and whisk in four until smooth. Add milk and whisk constantly until thickened, about 5 minutes. While whisking vigorously, slowly add about 1 cup hot milk misture into eggs. Return saucepan to medium-low heat, and whisk egg mixture back into remaining milk mixture. Stir 1 minute (do not boil), then remove from heat and add corn, salt and pepper.
  • Pour corn mixture into casserole and set in a shallow baking pan. Pour boiling water into pan to come halfway up sides of casserole. Bake until set like custard, 25 to 40 minutes depending on the shape and depth of the casserole. Cool for 10 minutes, then serve.

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