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Indian, or Green Corn Pudding

November 13, 2005|By Tommy C. Simmons

2 cups sweet corn kernels, freshly cut

2 large eggs, lightly beaten

1/2 cup light cream or half-and-half

Salt and black pepper in a pepper mill

Whole nutmeg in a grater

2 tablespoons unsalted butter, softened

Position a rack in the lower third of the oven and preheat the oven to 350 degrees. Put on a tea kettle of water to boil.

Combine the corn, eggs and cream in a mixing bowl. Season lightly with salt, a grinding of pepper and a grating of nutmeg. Mix well until all are thoroughly combined. Lightly butter a small, ceramic casserole or souffl dish and pour in the corn batter. Place the casserole in the center of a large, deep pan and put it in the lower third of the oven. Pour the boiling water carefully into the larger pan until it comes about halfway up the sides of the casserole dish.


Bake until the pudding is set and firm in the center. Depending on the shape of your casserole dish, it will take between 1 and 1 1/2 hours. The wider and shallower the pan, the quicker the pudding will cook. Be careful not to overcook it, or the eggs could separate. Serve the pudding hot or at room temperature.

Serves 4.

- From "Classical Southern Cooking" by Damon Lee Fowler

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