Nan Nan’s Corn Pudding is very special to me. It isn’t something that my mother ever made. Growing up, I only encountered it when Nan Nan brought it to her table – I don’t recall spying it on restaurant menus, and it was never served at any of my friends’ houses. Eating at Nan Nan’s table was such an event. It was the event, because instead of participating in the adult conversation after the meal, I would fall asleep on the couch, lulled by the gentle murmur of laughter and family patter.
I now know that it was a food coma, induced not only by the variety and quantity of the spread, but because my Nan Nan would add butter and sugar to everything. And I’m sure she used canned creamed corn for her corn pudding, so needless to say, I’ve made some modifications to the recipe. This is how corn pudding should be. Nan Nan’s Corn Pudding has taken a detour. Fresh corn, cornmeal, and much less sugar. I’m glad that I ended up with this version, however I got here. Enjoy!
Nan Nan’s Corn Pudding
Equipment
- small, 1-quart baking dish
Ingredients
- cooking spray
- 2 T butter
- 2 eggs
- 2 T sugar
- ¼ cup heavy cream
- ¼ t kosher salt
- 2 T coarse cornmeal
- ¼ cup King Arthur Gluten Free Measure for Measure Four
- 1 t baking powder
- 3 cups fresh corn kernels (or thawed, frozen corn kernels)
Instructions
- Preheat the oven and prepare your pan – Preheat the oven to 350℉ and spray your baking dish with olive oil. If you're using frozen corn, you should have already thawed it by now.
- Whisk together the wet ingredients – Melt the butter in the microwave, and let cool slightly. Whisk together the eggs, sugar, butter and cream. Let rest for a few minutes, then whisk again so that the sugar begins to dissolve.
- Combine the dry ingredients, and stir into the wet mixture – Whisk together the salt, cornmeal, flour, and baking powder, then stir this mixture into the wet ingredients.
- Fold in the corn – Fold in the corn, ensuring that it is evenly incorporated, then pour into the prepared baking dish.
- Bake – Bake the Corn Pudding for 45 minutes or so, uncovered, until golden brown and set.
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