![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
I am baking a Corn Pudding & have my fingers crossed that it turns out ok. It's one I've tried over the years, with varying degrees of success. For years, I had been searching for a recipe for my Mother's Corn Puding, sweet, but, eaten as a side dish with a savory meal. Whenever I went to a restaurant, church social or someone's home, what was put before me was definitely not my Mother's Corn Pudding. Creamed Corn, Green & Red Sweet Peppers, seriously!
Many years ago, the Chefs in various restaurants in my town published a little cookbook as a means of raising funds to renovate the town's Public Library. Brief history; the first Library dates back to 1764 (it was a members-only, dues-collecting institution ). Along came the Revolutionary War, caput went funds for the Library. A new Library was reincorporated in 1788; funny in todays times, but, the Library was originally housed with whomever was the Librarian at any given time. And, as its collection grew, the Library would move locations. The current Library occupies land donated by the wealthiest patron in town (heck, the entire family was a dynasty & practically owned the State!) and was re-dedicated in 1922 & renovated in 1970. The most recent renovation was completed this summer. End of history lesson (I hereby acknowledge that any historical references are those of various authors, not mine - do not want to be accused of plagiarism).
Back to the cookbook & the Corn Pudding. I've owned the above-mentioned cookbook for over 35 years. And, except for the 2 cups of flour & 1/4 cup of baking powder, this recipe is quite similar to my Mother's. She also put a tiny bit of vanilla in her's & sprinkled a dusting of Nutmeg on top (just a smidgen, as she used to say). I do not actually follow the book's recipe (I think I've mentioned my penchant for changing recipes ). I leave out the flour & the baking powder (using my mom's vanilla) - which gives it more of a custard texture. Otherwise, it would be a soufflé, if I'm correct. Today, however, I did use 2 tsp. of flour & 1/4 tsp. of baking powder. Cannot wait to see how that turns out! Also, from the very beginning, I misread the measure of corn on the bag - it is 16 ozs., not 8 ozs. So, instead of 2 cups of corn (& not fresh corn, at that), I've been using 4 cups, including today. One of these days, I will follow a recipe to the letter.
The recipe does not actually give a time for baking, just "bake until set". Now, that's all well & good for an actual Chef or Cook, but, I as a non-cook, have only a vague idea of what "bake until set" means. So, I set the timer for 40 mins. & it beeped while I was typing this. In my opinion, it did not look "set", so I put 10 more mins. on the timer. It just beeped. If it looks halfway decent, may post a picture. Or, maybe not.
Recipe: Corn Pudding
1/2 qt. heavy cream
2 c. sugar
1/4 c. baking powder
12 eggs
2 oz. butter, melted & cooled
2 c. fresh corn, chopped & squeezed dry
2 c. flour
Combine all ingredients, fill a large soufflé or large oval gratin. Bake until set in a 350 degree oven. Cool.
Many years ago, the Chefs in various restaurants in my town published a little cookbook as a means of raising funds to renovate the town's Public Library. Brief history; the first Library dates back to 1764 (it was a members-only, dues-collecting institution ). Along came the Revolutionary War, caput went funds for the Library. A new Library was reincorporated in 1788; funny in todays times, but, the Library was originally housed with whomever was the Librarian at any given time. And, as its collection grew, the Library would move locations. The current Library occupies land donated by the wealthiest patron in town (heck, the entire family was a dynasty & practically owned the State!) and was re-dedicated in 1922 & renovated in 1970. The most recent renovation was completed this summer. End of history lesson (I hereby acknowledge that any historical references are those of various authors, not mine - do not want to be accused of plagiarism).
Back to the cookbook & the Corn Pudding. I've owned the above-mentioned cookbook for over 35 years. And, except for the 2 cups of flour & 1/4 cup of baking powder, this recipe is quite similar to my Mother's. She also put a tiny bit of vanilla in her's & sprinkled a dusting of Nutmeg on top (just a smidgen, as she used to say). I do not actually follow the book's recipe (I think I've mentioned my penchant for changing recipes ). I leave out the flour & the baking powder (using my mom's vanilla) - which gives it more of a custard texture. Otherwise, it would be a soufflé, if I'm correct. Today, however, I did use 2 tsp. of flour & 1/4 tsp. of baking powder. Cannot wait to see how that turns out! Also, from the very beginning, I misread the measure of corn on the bag - it is 16 ozs., not 8 ozs. So, instead of 2 cups of corn (& not fresh corn, at that), I've been using 4 cups, including today. One of these days, I will follow a recipe to the letter.
The recipe does not actually give a time for baking, just "bake until set". Now, that's all well & good for an actual Chef or Cook, but, I as a non-cook, have only a vague idea of what "bake until set" means. So, I set the timer for 40 mins. & it beeped while I was typing this. In my opinion, it did not look "set", so I put 10 more mins. on the timer. It just beeped. If it looks halfway decent, may post a picture. Or, maybe not.
Recipe: Corn Pudding
1/2 qt. heavy cream
2 c. sugar
1/4 c. baking powder
12 eggs
2 oz. butter, melted & cooled
2 c. fresh corn, chopped & squeezed dry
2 c. flour
Combine all ingredients, fill a large soufflé or large oval gratin. Bake until set in a 350 degree oven. Cool.
