More winter vegetable dishes, using what's in my pantry, freezer and fridge. So, technically, corn is a grain and not a vegetable. But we often eat it like a vegetable.
Corn pudding is one of those dishes that you can add ingredients to and make it a hearty, main attraction for supper, or leave it plain, and it's a nice side. It often makes an appearance on our Thanksgiving table, as it's a favorite of my kids.
There are several possible add-ins: grated cheese, chopped ham, diced fresh or frozen green bell pepper, minced hot peppers (I like jalapenos), or crumbled bacon.
Corn pudding last week had frozen, leftover Christmas ham as the only add-in, but it was very hearty. I found canned corn on sale for 50 cents per can in November. Along with the ham, eggs, cream and water, this main dish cost just under $2 to serve 4 of us.
Golden Corn Pudding
serves 4 or 5
ingredients:
one 15.25 oz can of corn, with liquid
2 tablespoons butter
2 tablespoons flour
cream, milk or water, to add to corn liquid (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
small amount of fresh hot peppers, minced (I like about 1/2 of a jalapeno, minced)
1/4 cup crumbled, cooked bacon
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 medium saucepan over Medium heat, melt butter. Stir in flour. Combine this with reserved corn liquid plus extra liquid of choice (cream, milk or water,) stirring well. Continue cooking until sauce is smooth and has thickened. Add drained corn, peppers and/or 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.
Transfer to a prepared casserole or souffle baker. Bake for 25 to 30 minutes, until puffy, golden and eggs are set. Serve immediately.
There are several possible add-ins: grated cheese, chopped ham, diced fresh or frozen green bell pepper, minced hot peppers (I like jalapenos), or crumbled bacon.
Corn pudding last week had frozen, leftover Christmas ham as the only add-in, but it was very hearty. I found canned corn on sale for 50 cents per can in November. Along with the ham, eggs, cream and water, this main dish cost just under $2 to serve 4 of us.
Golden Corn Pudding
serves 4 or 5
ingredients:
one 15.25 oz can of corn, with liquid
2 tablespoons butter
2 tablespoons flour
cream, milk or water, to add to corn liquid (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
small amount of fresh hot peppers, minced (I like about 1/2 of a jalapeno, minced)
1/4 cup crumbled, cooked bacon
Preheat oven to 350 degrees F. Butter a 2-quart round casserole or souffle baker.
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 medium saucepan over Medium heat, melt butter. Stir in flour. Combine this with reserved corn liquid plus extra liquid of choice (cream, milk or water,) stirring well. Continue cooking until sauce is smooth and has thickened. Add drained corn, peppers and/or 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.
Transfer to a prepared casserole or souffle baker. Bake for 25 to 30 minutes, until puffy, golden and eggs are set. Serve immediately.
