Corn Pudding

Plans for Thanksgiving are in the works. One family recipe that I have yet to include on the blog was for Corn Pudding. My sister, Pat, acquired this through her mother-in-law,Estelle, a former resident of Smith Island. Yes, that Smith Island known for their multi-layer cakes which are designated the distiction of being recognized as the State Dessert of Maryland. If you’ve had a slice or two one of those, you know to expect good(sweet) things from Smith Island! But. is it a side dish or a dessert? It’s custard-like consistency could have you sitting on the fence with this choice.

The Origins:

This recipe, said to be of Native American origin, now has many southern influences in flavor from sweet to savory. Family traditions make their way through generations and many European settlers adapted Native American foods to meet the comforts of their former homes. The eggs, milk and butter, for example, probably brings this to resemble a savory custard or British-style  pudding. Variations may include cheese, onions, bacon, jalapenos, diced red sweet peppers and many use fresh sweet corn. Out of respect for Estelle, I will stick to her original recipe and use a can of creamed corn. Perhaps next summer I will try a savory version when I feel more adventurous. Besides, most people from the Eastern Shore will expect this sweeter custard-like version.

Ingredients:

How simple are these ingredients? Choose a dish that can hold  just over a quart. I had originally put it in this 1 quart-sized dish, but because it was filled to the rim, I decided to use a larger capacity dish so I wouldn’t have to worry about possible spillovers in the oven.

Quick Mix Up:

Whisk together the sugar and cornstarch. Then add in the beaten eggs.

Blend in the can of creamed corn and evaporated milk. Pour it into a prepared dish that is just over 1 quart capacity.

The Bake:

Bake at 350 degrees for about an hour. The center will be jiggly, but to check for doneness, insert a knife into the center. If it comes out clean, it’s done! Variations in pan size and depth may influence cooking times so this is an important step ! Don’t skip it.

Final step:

Melt a tablespoon of butter and lightly brush it on the top before serving.

Time to eat!

Oh, my goodness! If only you could smell this! Yum! At this point, I can understand why some sprinkle it with freshly grated nutmeg! I’ll have to try it next time as all of the Corn Pudding has been devoured at this point. I only have to wait about 2 more weeks til Thanksgiving to try it again!