amyinva Posted November 7, 2014 Share Posted November 7, 2014 I am wanting to make corn pudding for Thanksgiving that is custardy, not cornbready. Any tried and true amazing recipes out there? Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted November 7, 2014 Share Posted November 7, 2014 http://www.foodnetwork.com/recipes/ina-garten/sagaponack-corn-pudding-recipe.html Quote Link to comment Share on other sites More sharing options...
Artichoke Posted November 7, 2014 Share Posted November 7, 2014 http://www.foodnetwork.com/recipes/ina-garten/sagaponack-corn-pudding-recipe.html Oh my, that looks yummy! Quote Link to comment Share on other sites More sharing options...
Susan in TN Posted November 7, 2014 Share Posted November 7, 2014 Those both look good, though Calandalsmom's is simple and much less fussy. Is corn pudding something that you can put together a day or two in advance, refrigerate, and then bake on Thanksgiving Day? I am really big into making things ahead of time. Quote Link to comment Share on other sites More sharing options...
itsheresomewhere Posted November 7, 2014 Share Posted November 7, 2014 We think in my house it is just as good the next day if not better. Even better if you take the leftovers and make it into corn cakes. Quote Link to comment Share on other sites More sharing options...
amyinva Posted November 7, 2014 Author Share Posted November 7, 2014 Better the next day if you cook & reheat, or if you prep but don't cook until the day you eat it? Quote Link to comment Share on other sites More sharing options...
momee Posted November 8, 2014 Share Posted November 8, 2014 A true classic in our Virginia family, Amy. I'll see if I can't find my great grandmother's. I think she used cream corn? And maybe evaporated milk? Dunno but everyone (except me) LOVED her corn pudding. That and rum balls. And collards. And oyster gravy. And fat back green beans and Parker House rolls Hope ya'll are well. I'll get back to you on the recipe. Quote Link to comment Share on other sites More sharing options...
amyinva Posted November 8, 2014 Author Share Posted November 8, 2014 All if that sounds amazing, momee! Except oyster gravy. That's blaspheme. Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted November 8, 2014 Share Posted November 8, 2014 I love Parker House rolls. But, my first batch on Thanksgiving always seems to fail. I don't know what I do wrong the first time. Quote Link to comment Share on other sites More sharing options...
Serenade Posted November 8, 2014 Share Posted November 8, 2014 Oooh, thank you for this thread! I love corn pudding but I've never made it. Now I might try. Quote Link to comment Share on other sites More sharing options...
KatieJ Posted November 8, 2014 Share Posted November 8, 2014 We called it "scalloped" corn at my house growing up. The recipe is kind of vague , but here goes. Two cans creamed corn 3/4 corn can of milk 1/2 of a sleeve of soda crackers crushed 2 eggs Pour into greased casserole and bake for 30 mins - 40 mins until set. I think you would be fine prepping it the day before but I wouldn't bake it until TG day. Quote Link to comment Share on other sites More sharing options...
school17777 Posted November 8, 2014 Share Posted November 8, 2014 What are soda crackers? Quote Link to comment Share on other sites More sharing options...
Starr Posted November 8, 2014 Share Posted November 8, 2014 What are soda crackers? Saltines but I don't know if the recipe wants salted or not. Quote Link to comment Share on other sites More sharing options...
KatieJ Posted November 8, 2014 Share Posted November 8, 2014 Sorry about the soda crackers. Yes it's saltines and yes it's the salted ones. I am pretty sure no salt saltines were not available in the 60's when my Mom was making this dish. 😊 Quote Link to comment Share on other sites More sharing options...
amyinva Posted November 23, 2014 Author Share Posted November 23, 2014 Ina never fails you. But I am concerned about whether or not she knows a good VA corn pudding. so here's mine 2 C sweet corn 2 eggs 1 C half and half 1T sugar 1t salt pinch of pepper Butter an 8x8 pan. Beat eggs. Mix remaining ingredients into eggs and pour into prepared pan. Bake at 350 for 45 minutes I wonder if this would work in a crockpot. Anyone ever try? Or is it still good reheated in the microwave? Quote Link to comment Share on other sites More sharing options...
Seasider Posted November 23, 2014 Share Posted November 23, 2014 I like it better the next day! Quote Link to comment Share on other sites More sharing options...
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