James River Corn Pudding
Published August 25, 2009
- Total Time
- 50 to 60 minutes
- Rating
- Comments
- Read comments
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Ingredients
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)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Nutritional analysis per serving (6 to 8 servings)
14 grams carbs; 60 milligrams cholesterol; 132 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 7 grams fat; 1 gram fiber; 198 milligrams sodium; 5 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Butter a 1 ½ 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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
This is wonderful as written but can be modified as you wish. I added green onions, celery and green chilies and that worked well.
Delicious. I love corn pudding but usually when I attempt making it myself the result is a disappointing mess. This time, instead of just using any “casserole” like the recipe says, I used an 8x8” brownie-sized glass baking dish - a way to let the heat reach the entire mixture equally rather than in a soufflé dish which would heat the outside quicker than the inside. This worked very well. The resulting pudding was firm all the way through. ALSO, because the gas oven was already in use, I used my wolf steam oven (steam already built in so I did not need to set it in a shallow baking pan filled with water as the recipe suggested). Turned the settings to Convection Steam and set the temperature to 310°f. 25 minutes later the pudding was done to delicious perfection. It was a big hit with our British friends who’d never heard of corn pudding. Making this my baseline corn pudding recipe but I really do think that the key was what KIND of dish to cook it in
This is wonderful as written but can be modified as you wish. I added green onions, celery and green chilies and that worked well.