Corn Pudding

Corn Pudding

Happy Monday everyone and Happy 20th Birthday to my daughter, Savannah! I was two months pregnant before I even realized that I was pregnant with her.  Due at Christmas, Savannah decided she didn’t want to wait and was born six weeks early by emergency c-section. She has continued to surprise us and bring joy to our lives. She is an independent young woman with dreams and goals. Four years ago I shared the words on Savannah’s 16th birthday card. This is still my wish for her; I love you, Savannah!!

A Little Guide to Life

Be good to yourself,
There are some things everyone deserves-
Love, respect, time to recharge.
Never settle for less.

Seek out your dreams.
Start small. Take it as it comes.
Even a butterfly has to inch along
before getting its wings.

Listen to your heart.
Trust your gut.
If the way seems unclear,
look within you.

Let your voice be heard.
You have a story to tell and opinions that count.
And a difference to make.

Stay curious.
Wonder.
Take every opportunity to learn.
Knowledge is a gift.
It will take you places.

Hold on to what’s important.
Let worries go.
No matter how you look at it,
some things just don’t make sense.
The way you choose to carry on
is what really matters.

And when you make that list of what you want in life,
make another list of what you’ve got.
Be sure to start with all the things
that make you a beautiful person.
There are so many.

Most of all, remember you’re loved.
Always.

The countdown is on, just 17 days until Thanksgiving day! If you are like me, you have started making plans. I have started my menu list, of course, my favorite, cornbread dressing and gravy are high on the list. I’m not sure about the turkey this year…I may go with a ham. I plan to share several recipes over the next few weeks that would be perfect for your holiday table, Thanksgiving through Christmas.

Today’s recipe is for corn pudding. It is a hit everytime I make it. It’s easy to make, which is important during the busy holiday season. I don’t like too many starches on the table, but this is a good alternative for those that do not care for cornbread dressing or stuffing.

 

Corn Pudding
 
Author:
 
Ingredients
  • 1 tbsp. unsalted butter, softened
  • 6 c. frozen corn (32-oz. or 2 lb.), thawed
  • 1 tbsp. granulated sugar
  • 1½ c. heavy cream
  • 6 lg. eggs, lightly beaten
  • 1½ c. shredded sharp Cheddar cheese
  • 1 tsp. salt
  • ½ tsp. cayenne pepper
  • 3 tbsp. chopped chives
Instructions
  1. Adjust oven rack to middle position and heat to 350°F. Grease a 2-quart casserole dish with butter. Bring a large kettle of water to a boil for water bath.
  2. Bring 2 quarts of water to a boil in a large saucepan for corn. Add corn to boiling water and cook for about 2 minutes. Drain.
  3. Add 1 tbsp. sugar to food processor. Add 4 cups of the corn and pulse until you have a rough puree. Transfer to a large bowl and stir in the remaining whole corn, cream, eggs, cheese, salt, cayenne,and chives until combined.
  4. Pour corn mixture into buttered casserole dish and transfer dish to a roasting pan. Pour boiling water from kettle into roasting pan until it comes halfway up sides of casserole dish. Carefully place roasting pan in the oven and bake until pudding is set and a few brown spots appear around edges and top, (40 to 45 minutes). Remove casserole from water bath, transfer to a wire rack and let stand for 5 to 10 minutes before serving.