Pre-Thanksgiving: Corn Pudding

 

 

Growing up, there were certain dishes that had to be on the Thanksgiving table, or else it just wouldn't be Thanksgiving.  This isn't one of those dishes.  We had just about every other item under the sun (literally) and I'm rather surprised a deliciously moist corn pudding wouldn't be there.  Go figure.  We're Seattle folk!

 

When our family transferred to the southern states, we picked up a lot of southern traditions and this was one that we gladly adopted.  Now, when you think pudding you might think of something sweet and creamy like chocolate pudding or butterscotch pudding.  Au contraire, this is a savory steamed cake that isn't really cakey and it really isn't pudding'y. 

 

I used fresh corn to make this, but if you can't find fresh corn, use frozen - not canned (if you can help it!).  Super easy to make and I bet you'll find yourself making this throughout the year and not just for Thanksgiving. 

 

8 fresh ears of corn, cut off the cob (approx. 3 1/2 cups)
2 Tbsp butter
1 small clove garlic, finely minced
1/4 tsp garlic powder
kosher salt and white pepper
1 cup cream
1 small can diced green chiles
1 small onion, chopped
2 eggs
1 Tbsp sugar
1 Tbsp baking powder
1/4 cup flour
1/4 cup cornmeal
1/4 cup butter, melted

Put 2 Tbsp butter in a heated skillet.  When melted and bubbly, add garlic, HALF of the fresh corn and onion.  Saute.  While that's cooking, put the rest of the corn in a blender with the cream. Blitz until the corn starts moving around.  Don't over-blitz!

Sprinkle the corn, onion, and garlic with some salt, white pepper, and garlic powder.  Add the can of diced green chiles.  Keep sauteing until the onion becomes translucent.

Add the creamed corn and mix in.  Cook until it's heated through and bubbling.  Pour into a mixing bowl.  Add the remaining ingredients and mix well to incorporate.  Pour into a casserole dish.  Place your 9x13 casserole dish in another pan and add hot water to the larger pan (don't put it in the corn pudding!  We're going to steam it!).  Cover both pans together with foil so the steam will cook the pudding.  Place in a 350* oven and bake for 1 hour.  Serve immediately.