BakeAmerican
Corn pudding
A baked corn custard that can sit next to a ham. Not creamed corn in a different dish.
Made it?
55 min · 25 min hands-on · pull 185°F
Ingredients
12 lb on the fire · ~7.2 lb to the table · 14 plates at 8 oz
- corn kernels, fresh or frozen4 cups
- eggs3
- cream1 cup
- cornmeal2 tbsp
- kosher salt1 tsp
- butter, melted2 tbsp
Method
- 1
Whisk eggs, cream, meal, salt, butter. Fold corn.
- 2
Buttered dish, 350°F 40–45 minutes until the center just sets.
- 3
Rest 10. It should slice, not pour. Creamed corn is the skillet cousin.
On the plate
With this, try
- With this dish, try making roasted carrots.
Same oven as a roast. Last 30 minutes. Whole thin carrots or big ones halved. Oil, salt, thyme, 425°F, honey in the last 5.
35 min
- With this dish, try making roasted sweet potatoes.
Same oven as a pork roast or ham. 1-inch cubes, oil, salt, 425°F until the edges catch.
40 min
- With this dish, try making scalloped potatoes.
In the oven the last 75 minutes of a ham or a roast. Thin Yukon Golds, cream, garlic, salt. Covered, then uncovered.
1 hr 20 min