Sunday, January 4, 2009

New England Corn Pudding

I woke up this morning feeling achy and exhausted. A typical Sarcoidosis symptom. I decided I wouldn't even try to go to church. Rob had already gone ahead of me to worship practice and I wasn't in the mood to get 5 kids ready. I slept in until 10 am and then decided I really wanted to make something nice for dinner. Unfortunately, my stomach wasn't finding any of the dishes I frequently make appetizing. I got online to search though my favorite blogs where I often imagine tasting the recipes they share.

I recently came upon this blog, Morning Ramble over my Christmas/New Year break and really find her inspiring and authentic. She doesn't even know I exist, but I follow her daily and am thankful she shares such yummy recipes and traditions with the blogosphere. **Patty knows I exist now because I asked her if I could use her recipe photo.**

As I was searching through her recipes I came across "New England Corn Pudding". It looks very yummy, but I wasn't so sure about the pudding part of it. Searching....searching.....New England Corn Pudding, again. This must taste pretty darn good if she's going to post about it a second time. The first time I saw it she had only posted the recipe...which, for some would be all they need, but I needed some ideas of what to serve it with. When I saw the recipe again I was pleased to see that she had posted her whole menu for the day. So, in true Semi-Organized Mom fashion, I only changed the dessert part. I'm serving Peach Crisp with Vanilla Bean or Butter Pecan ice cream. YUM!!

Two of my children and I went on a quick trip to the grocery store for "whole milk, ice cream and frozen corn" and ended up spending $69.00. That's okay...we really needed some groceries anyway. I love trying new recipes, so as soon as we got home, despite my sore joints, I went to work making this VERY SIMPLE recipe. I like Simple.

Before I share the recipe with you I have to give kuddos again to Patty from Morning Ramble for her inspiring blog and recipes. I also want to add that we have a family of 7 people, so I double everything. Patty says to put the mixture in a 2 qt. baking dish, but I knew it wouldn't feed our family. I doubled the recipe completely and then poured it in the lid portion of my large rectangle baker from Pampered Chef.

It did burn around the edges of the pan as the contents cooked and settled deeper into the dish and I was worried it would be burnt all over, but when I scooped it out the sides and bottom were golden brown. PERFECT! The top came out a bit burnt in areas, but I think my oven cooks hotter and I probably should have cooked it at 400 for a little longer. The kids really enjoyed it and for it being a first time recipe...I'm very pleased. Below is the actual recipe from Patty's blog. I hope you enjoy it as much as we did.

This photo came from Patty at Morning Ramble. I asked her if I could use it because her photo looks so much more yummier than mine. Thanks Patty!!

From The Governers Inn Ludlow VT

*doubled amounts in ()*
2 cups whole kernal corn (4-5 cups)
8 tbsp flour (1 c)
8 tbsp sugar (1 c)
4 whole eggs (8 whole eggs)
1 tsp salt (2 tsp)
1 qt whole milk (8 cups whole milk)
4 tbsp sweet, unsalted butter, melted (1/2 c butter....I think I used a little more..oops)

Stir the flour, salt, sugar, and the melted butter into the corn. Beat the eggs slightly and combine with the milk. Combine the milk and corn mixtures adn pour into a 2 qt baking dish that has been sprayed with PAM. Bake in a 450 degree oven for 45 minutes, until nicely browned.*IMPORTANT* stir with a long pronged fork, breaking the surface as little as possible 3 times during the baking.

**If you are doubling the recipe you may want to bake it at 400 degrees for about 1.5 hours. I had to bake mine at 450 for a little over an hour. Watch it to make sure. You will notice it firming up and not looking so liquid. Plan on letting it sit on a cooling rack for quite awhile. We served ours 10 minutes later and it was mildly soupy, but firmed up nicely while on our plates. Next time I make it I will let it sit out for at least a half hour and then just warm it up if needed.

Served with fried cabbage (just a little olive oil), mashed potatoes and french bread.

I'll try and figure out the Peach Crisp recipe soon, but I've never had the amounts for the peaches/juice...just the crisp part.

1 comment:

  1. corn pudding is one of our families favorite treat. Just love it with Indian pudding for dessert