Corn Pudding: Lunch For Two

Corn Pudding Topped with Ham Cracklings

I made this as a lunch dish for my husband and I one day last week. In the past I've made this as a brunch dish, light supper dish, and as a side dish to a regular dinner. With a green salad on the side, this makes a light meal, serving two (possibly three if ham, cheese, or bacon are added). If using this as a side dish or one of several dishes, it serves 4 to 5.

As I know there are several here who find themselves cooking for two as a regular thing, I thought someone might benefit from this recipe.

Corn Pudding

• one 15 oz can of corn, save the liquid
• 2 tablespoons butter (or other fat, I used ham fat in the pudding pictured above)
• 2 tablespoons flour
• cream, milk or water, to add to corn liquid to make 1 cup total (drained corn liquid + extra liquid = 1 cup total)
• 2 eggs, separated (whites in a medium to large bowl, yolks in a small dish)
• 1/2 teaspoon salt
• 1/4 teaspoon paprika

optional add-ins (one or several):

• 1/2 cup grated cheese
• 1 1/2 cups chopped ham
• 1/4 cup diced bell pepper, red or green
• 2 to 3 tablespoons canned green chiles, diced
• 1/4 cup crumbled, cooked bacon
• a sprinkling of meat cracklings, such as ham, pork or beef, to top just before baking

Preheat oven to 350 degrees F. 

Butter a 2-quart round casserole or 9 X 9 pyrex.

Drain can of corn, reserving liquid in a measuring cup. Add cream, milk or water to reserved liquid to make 1 cup of liquid, total. 

In a saucepan over Medium heat, melt butter. Stir in flour. Combine this with reserved corn liquid plus extra liquid of choice, stirring well. Continue cooking until sauce is smooth and has thickened. Add drained corn, peppers, chiles, ham, or bacon. Remove from heat.

Beat the egg yolks with a fork. Spoon a tablespoon of the sauce over egg yolks, and stir well. Add another spoonful of hot sauce to egg yolks, and stir well. Repeat one more time.

Add the warmed egg yolks to the sauce. Stir well. Return to heat (Medium), stir and heat for 3 or 4 minutes, until egg yolks have cooked and thickened the sauce slightly. Stir in salt and paprika. Remove from heat.

In medium or large bowl, use a mixer to whip the egg whites until stiff peaks form. Sprinkle with grated cheese (optional). Fold the egg yolk, sauce and corn mixture into the stiff egg whites (and grated cheese, if used). 

Transfer to a prepared casserole or baking dish. You can top the mixture just before baking with additional bacon or ham bits, more shredded cheese, or cracklings (if you make them).

Bake for 25 to 30 minutes, until puffy, golden and eggs are set. Serve immediately.