Over the Thanksgiving weekend, I fixed many traditional dishes for our dinner, such as my yummy Old Fashioned Cherry Cheesecake, Sweet Potato Casserole, and holiday brined turkey. A new dish on the menu this year though was Corn Pudding. Sweet heavens — this stuff is amazing!
If you like souffle and casserole type dishes, you will love Corn Pudding.
It is so funny though — because when I set this dish on the table, everyone wanted to know what it was. They looked it and kind of had their nose wrinkled up at it, because it was — you know — something new that they had never eaten before.
Then they all took their first bite.
All I heard from then on out how delicious it was. I smiled, because I already knew how yummy it was. I had tasted it when we had our Thanksgiving dinner at church (you know, the night I made those scrumptious deviled eggs).
Anyway — it was not hard at all to fix. Super easy if you ask me. Everything just goes in the blender and then into the pan.
- 4 cups frozen corn kernels, 1 small bag, thawed
- 4 eggs
- 1 cup whipping cream
- 1/2 cup whole milk
- 4 tablespoons sugar
- 1/4 cup butter, room temperature
- 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 pinch of white pepper
- 1/4 teaspoon ground nutmeg
- 1 cup parmesan cheese, grated
- Preheat oven to 350º F.
- Butter a casserole dish
- Process 3 cups of the corn with the rest of the ingredients in a blender until is well incorporated.
- Take the remaining corn and place in the bottom of your casserole dish.
- Pour mixture into prepared dish.
- Bake for 45 minutes or until the center is set.
- Serve warm.
Corn pudding is good during the holidays, but really — it is good anytime of year.
What about you? Did you fix any new dishes this Thanksgiving?