Monday, April 26, 2010

Derby Party...Corn Pudding

Similar to a soufflé, this corn pudding puffs up, then sinks a little as it cools. It makes an impressive side dish for our Derby Party. The rest of the menu is over at my main recipe blog, Lindaraxa's Garden.

This recipe can easily be halved; bake the pudding in a shallow 2-quart baking dish for 45 minutes.


1/2 cup fresh bread crumbs
1 1/2 cups grated cheddar cheese
4 lb. corn kernels, about 14 cups
6 shallots, peeled
2 cups heavy cream
1/4 tsp. Tabasco sauce
1 Tbs. salt
1/2 tsp. freshly ground pepper
12 eggs
1 Tbs. chopped fresh thyme


Preheat an oven to 350°F. Grease a 17-by-10-inch roasting pan or baking dish. Sprinkle the bread crumbs and 1/4 cup of the cheese in the bottom of the dish.

In a food processor, combine 2 cups of the corn, the shallots, cream, Tabasco, salt and pepper and process until creamy.

In a large bowl, lightly beat the eggs. Stir in the cream mixture, the remaining corn, the remaining 1 1/4 cups cheese and the thyme. Pour into the prepared baking dish.

Bake until the pudding is lightly browned on top and a knife inserted into the center comes out clean, about 2 hours. Serve immediately. Serves 12 to 14.

Adapted from Williams-Sonoma New American Cooking Series, The Heartland, by Beth Dooley (Time-Life Books, 2001).

1 comment:

  1. I just found your blog. We have much in common. Love the sound of this corn pudding. It is different than the one with the jiffy cornbread mix.



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