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Christmas corn pudding. December 24, 2011

Posted by ourfriendben in homesteading, recipes.
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1 comment so far

Silence Dogood here. Our friend Ben and I love corn pudding, but it’s far too rich and decadent to serve except on a festive cold-weather occasion like Christmas or Thanksgiving. (Or, ahem, both.) I didn’t make it for Thanksgiving this year, so it will definitely have a place of honor on our Christmas table tomorrow.

The recipe I use (and share with you below) uses dried corn, which I’d never heard of until OFB and I moved to scenic PA, where it’s a regional specialty. As far as I know, there’s exactly one brand of dried corn available for grocery-store purchase, and that’s John Cope’s. Cope’s—located in Lancaster County, the heart of Pennsylvania Dutch country—has been making and selling dried sweet corn for more than a hundred years. If your grocery doesn’t happen to stock it, you can mail-order it from a number of sources, including Amazon.com, Farm Stand Foods (www.farmstandfoods.com), and Zingerman’s (www.zingermans.com).

Gourmet magazine published the recipe for corn pudding that I use. It uses milk and dried corn, but I make mine with half-and-half and have used dried corn, fresh corn cut from the cob, and frozen corn with equally luscious results. Check it out:

      Gourmet Magazine’s Toasted Sweet Corn Pudding

1 7.5-oz. pkg Cope’s toasted dried sweet corn

4 cups whole milk

1 cup well-shaken fresh buttermilk (not powdered)

4 large eggs, lightly beaten

1/2 stick unsalted butter, melted and cooled

2 Tbsps. sugar

2 Tbsps. all-purpose flour

1 1/2 tsps. salt, 1 tsp. pepper

Preheat oven to 350 with rack in upper third. Butter a 2-quart shallow baking dish. Whisk together all ingredients in a large bowl. Transfer to baking dish. Bake until pudding is set, 1 to 1 1/4 hours. Cool 10 minutes before serving. Note: Corn pudding can be made 3 hours ahead. Reheat, covered, in a 300-degree oven.

I find that corn pudding reheats beautifully, so you can continue to enjoy it with your Christmas leftovers until—sob!—it’s all gone. Assuming, of course, any is left over after Christmas dinner! OFB and I like to enjoy a peaceful, leisurely Christmas dinner a deux, and celebrate with family and friends before and after Christmas Day, and not even Ben can wipe out the entire corn pudding at a sitting. But if you gather the family round, I can promise you won’t have to find room in the fridge for leftover corn pudding!

Oops! I almost forgot: I make my corn pudding in a souffle dish, as is traditional in the South, not in a shallow baking dish.

One last thought. One of the things that makes corn pudding such a perfect Christmas food is how well it goes with the other Christmas dishes: turkey or ham, mashed potatoes or sweet potatoes, green beans, dressing, cranberry sauce, you name it. Yum! Won’t you join us in a serving (or two) this Christmas?

          ‘Til next time,