I’ve always enjoyed a well-made corn pudding. This year as I was perusing the November, 2019 edition of Southern Living Magazine, this recipe caught my eye. I decided to include it as one of the featured sides at this year’s Thanksgiving meal. It was very delicious. This is my version of the recipe. From prep to completion, it takes between 75 to 90 minutes.
1/4 cup all-purpose flour (in Colorado, I prefer to use King Arthur’s High Altitude Unbleached Flour)
1 Tbs. granulated sugar
1 small pinch of ground nutmeg (just a teeny weeny pinch). You can omit this if you do not like the taste of nutmeg.
1 tsp. kosher salt
1/2 tsp. black pepper
3 cups fresh or thawed corn yellow or white kernels (divided). Please do not use can corn.
3 large eggs
2 cups whole milk (this provides an additional creamy texture)
1/4 cup unsalted butter, melted
1 1/2 Tbsp. chopped fresh flat leaf parsley
1 1/2 Tbsp. finely chopped scallions, divided.
- Preheat oven to 350 degrees. Generously coat a 9-inch square glass or ceramic baking dish with baking spray with flour. Stir together flour, sugar, salt, nutmeg, and pepper in a small bowl. Set aside
- Pulse I cup of the corn kernels in food processor until smooth, about 4-5 times, and set aside. Whisk eggs by hand in a large bowl until smooth and lightly beaten. Stir in flour mixture and milk until combined. Whisk in melted butter. Add corn puree, parsley, 1 tablespoon of scallions, and remaining 2 cups corn kernels. Stir to combine well.
- Transfer corn mixture to prepared baking dish. Bake in preheated oven until lightly browned, puffed up all over, and fairly firm. About 40-50 minutes. Sprinkle corn pudding with remaining 1/2 tablespoon scallions. Serve hot or warm. (Source: Fluffy Corn Pudding. Southern Living Magazine. Nov, 2019. p.108)