Corn Pudding
This old-fashioned corn pudding comes straight from a 1979 cookbook and is made from scratch with frozen corn, eggs, and milk, no Jiffy mix needed. It bakes low and slow in a water bath until it's soft, creamy, and set like a savory custard, with little pops of red pimiento throughout. It's an easy make-ahead side that belongs on your Thanksgiving and Christmas table right next to the turkey and ham.
Servings 8
Equipment
Ingredients
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1½ teaspoons Salt
- ½ teaspoon Sugar
- ⅛ teaspoon Pepper
- 3 Cups Milk
- 1 teaspoon Onion grated
- 4 Eggs slightly beaten
- 20 Ounces Sweet Corn frozen
- 2 Tablespoons Pimiento chopped
Instructions
- Melt butter. Add flour, salt, sugar, and pepper, stirring well to blend.
- Gradually add milk, stirring until smooth.
- Cook and stir over medium heat until thickened, stirring constantly to prevent scorching.
- Remove from heat. Add grated onion, eggs, and corn and mix well.
- Stir in pimiento.
- Spoon in 1½ quart baking dish.
- Put the baking dish in a pan of hot water and bake, uncovered at 350℉ until firm, about 1 to 1½ hours or until knife inserted in the middle comes out clean.
Notes
Helpful Tips
- Whisk the sauce the whole time. Keep stirring while the milk thickens so it stays smooth and doesn't scorch on the bottom.
- Let the sauce cool for a minute. Give it a quick breather off the heat before adding the eggs so they don't scramble.
- Use the small holes on your grater. Finely grated onion melts right into the pudding.
- Drain the pimientos. Pat them dry so they don't add extra liquid.
- Use whole milk. It gives you the creamiest, richest texture.
- Pick the right pan for the water bath. A 9x13 pan works well. Pour in hot water until it comes about halfway up the sides of your baking dish.
- Start checking at 1 hour. Bake time depends on the depth of your dish, so check early.
- Do the knife test. It's done when a knife in the center comes out clean.
- Let it rest 10 minutes. It finishes setting up and is much easier to scoop.
- Be careful with the hot water. Lift the baking dish out of the water bath first, then move the pan once the water cools a bit.
- Plan your Thanksgiving oven. It bakes at 350°F, the same temp as many holiday sides, so it can share oven space.