This is my third and final Thanksgiving recipe before the big day.
My family enjoys corn pudding on Thanksgiving, but we rarely eat much corn throughout the year. Corn has long been a traditional Thanksgiving dish, said to have been served at the original Thanksgiving feast. I understand that many Native Americans regularly consumed corn, and corn was known as one of the “three sisters,” they planted alongside beans and squash.
Corn pudding is easy to prepare, makes a lovely presentation, is delicious, and keeps alive the tradition of serving corn on Thanksgiving.
Wishing you all a joyous Thanksgiving holiday filled with family, friends, gratitude and love, along with a wonderful festive meal!
Enjoy!
Below is my recipe for corn pudding. It's also attached to this story as a printable PDF file.
Serves 8-10
Ingredients
3 large eggs
1 can evaporated milk
2 cans of cream style corn, approximately 15 oz. each
2 cans of corn kernels, approximately 15 oz. each
3 Tbsp. Butter melted
3 Tbsp. brown sugar
3 Tbsp. cornstarch mixed into 3 Tbsp. water
1 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350 degrees. Butter a two-quart baking dish.
Beat the eggs and evaporated milk in a large bowl. Add all remaining ingredients to the egg/evaporated milk mixture. Stir until everything is incorporated.
Pour into baking dish.
Bake until the top is golden brown -- that could be 60-90 minutes depending on various factors.
Enjoy!
Look for more recipes that make use of seasonal and locally produced ingredients every week in The JOLT.
Shannon Beigert is a chef and baker who loves to entertain guests at her Olympia home. If you want to let her know that this recipe worked well for you, send her a note at shannon@theJOLTnews.com
1 comment on this item Please log in to comment by clicking here
TimHilliard
Shannon -
Made a simplified version for my family and it came out well. Nothing but corn, creamed corn, and brown sugar on top baked about 90 mins at 350. People seemed to like it!
One change I made was to season with basil and cumin. This change was due to the very similar South American dish "pastel de choclo" which is the unofficial national dish of Chile and a favorite of mine.
This link is to a Latin American cuisine site with a good recipe for it:
https://www.chileanfoodandgarden.com/chilean-corn-pie/
Friday, November 24, 2023 Report this