Best James River Corn Pudding Recipes

JAMES RIVER CORN PUDDING

James River Corn Pudding image

Provided by Elaine Louie

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 tablespoons butter, more for buttering casserole
2 large eggs, beaten until frothy
2 tablespoons all-purpose flour
2 cups milk
2 cups fresh whole-kernel corn (4 small to medium ears)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

Preheat oven to 400 degrees. Butter a 1 1/2 quart casserole and set aside. Place a kettle of water over high heat to bring to a boil. Place beaten eggs in a bowl and set aside.
In a medium saucepan over medium heat, melt 2 tablespoons butter and whisk in flour until smooth. Add milk and whisk constantly until thickened, about 5 minutes. While whisking vigorously, slowly add about 1 cup hot milk mixture into eggs. Return saucepan to medium-low heat, and whisk egg mixture back into remaining milk mixture. Stir 1 minute (do not boil), then remove from heat and add corn, salt and pepper.
Pour corn mixture into casserole, and set in a shallow baking pan. Pour boiling water into pan to come halfway up sides of casserole. Bake until set like custard, 25 to 40 minutes depending on shape and depth of casserole. Cool for 10 minutes, then serve.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 197 milligrams, Sugar 6 grams, TransFat 0 grams

JAMES RIVER CORN PUDDING

James River Corn Pudding image

This recipe was in today's NYTimes food section, courtesy of Elaine Louie the Temporary Vegetarian. Why temporary, I don't know. This "is a recipe that has been handed down pre-Civil War." Wow. Unlike most corn puddings, it does not contain sugar and purists do not put sugar in their corn pudding. Do make this only during corn season when fresh corn is at its sweetest. It's from "A Love Affair with Southern Cooking" by Jean Anderson. She likes to make this for dinner parties, and a perfect accompaniment is salad and biscuits served the true Southern way, with no honey.

Provided by Kumquat the Cats fr

Categories Corn

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons butter, more for buttering casserole
2 large eggs, beaten until frothy
2 tablespoons all-purpose flour
2 cups milk
2 cups fresh corn (4 small to medium ears)
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Preheat oven to 400 degrees. Butter a 1 1/2 quart casserole and set aside. Place a kettle of water over high heat to bring to a boil. Place beaten eggs in a bowl and set aside.
In a medium saucepan over medium heat, melt 2 tablespoons butter and whisk in four until smooth. Add milk and whisk constantly until thickened, about 5 minutes. While whisking vigorously, slowly add about 1 cup hot milk misture into eggs. Return saucepan to medium-low heat, and whisk egg mixture back into remaining milk mixture. Stir 1 minute (do not boil), then remove from heat and add corn, salt and pepper.
Pour corn mixture into casserole and set in a shallow baking pan. Pour boiling water into pan to come halfway up sides of casserole. Bake until set like custard, 25 to 40 minutes depending on the shape and depth of the casserole. Cool for 10 minutes, then serve.

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