Growing up, my grandma would make a corn pudding that was somewhat a mix of corn pudding and cornbread, and we liked it so much that my mom started making it for our Thanksgiving Spread. When my wife mentioned that Corn Pudding was a staple of her family’s culinary tradition as well, I got very excited. Well, the first time I tried her family’s corn pudding, I was VERY surprised. My first thought was, “This is good…but it’s not corn pudding.” Oddly enough, that’s pretty much the exact thought she had when she tried my side of the family’s version.
All that is to say that when my wife’s birthday rolled around this year, I wanted to make her a surprise that I knew she’d love…but I was also cognizant of the fact that there’s just no feasible way that I could make her favourite style corn pudding the way she’s accustomed to because it wouldn’t match up to her mom’s or grandma’s renditions. So, I took the style and Olverindulgenced it by using Goat Milk to add in some earthy/barnish flavour, and I swapped out the bread chunks on top for a golden buttered bread crumb crumble. The result was a unique side dish in the style of one of her favourite classics!
We served our Corn Pudding with Roast Pork Tenderloin and Sautéed Green Beans!
Time: 90 Minutes
Ingredients (Makes 4 servings):
- For your Pudding:
- 2 Cups of Corn (on the cob or frozen works…but you’ll have a slightly different method step depending on your choice)
- 1 Cup of Goat Milk
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 2 Teaspoons Sugar
- 1 Teaspoon Salt
- Black Pepper
- 2 eggs
- For your Breadcrumb Topping:
- Bread Crumbs
- A Tablespoon of Butter
Method:
- Preheat your oven to 350 degrees F, and grease a baking dish.
- Prep your corn depending on which type you’re using:
- If using corn on the cob, use a box grater to grate the corn off.
- If using frozen whole kernels, pulse in a food processor to break up.
- Melt your butter in a saucepan, and when it’s melted, add in your flour, sugar, and salt. Whisk to combine, and let sit for a minute or so.
- Pour in your goat milk, and whisk to incorporate your butter mixture. Sprinkle in your black pepper, and allow to begin to thicken.
- Pour in your corn, and stir to combine.
- Beat two eggs, and pour them in as well, and cook everything for a few more minutes while stirring.
- Pour your mixture into your greased baking dish, and bake for 60-75 minutes (until it firms up, and a toothpick comes out clean).
- As your corn pudding nears the 45 minute mark in the oven, turn your attention to your topping: Melt another tablespoon of butter in a pan, and sprinkle in your bread crumbs. Stir as they soak up the butter and cook.
- When your bread crumbs are ready, remove your corn pudding from the oven, and sprinkle them atop.
- Put your corn pudding back in the oven, and finish baking. By the end, you should have golden brown bread crumbs and a firm, fully cooked corn pudding.
- Plate, devour, and enjoy!
