Corn pudding is a wonderful
autumn dish that provides a unique way to eat
that yellow vegetable we all love. This dish can be eaten hot or cold, but once it is has been refrigerated it can be
conveniently cut into squares and wrapped. It makes a wonderful
complement to all the
bread and
autumn fruit that decorates
harvest tables at
this time of
year. Serve it with
cornbread and
corn on the cob if you'd like to make a
theme night of it!
This tastes slightly sweet, but not like an outright normal sweet pudding. The nutmeg really puts it over the top as a fantastic dish. It's very moist and refreshing and makes a healthy alternative to all-out dessert if you're watching your weight.
Ingredients:
Directions:
Preheat the oven to 325ยบ F. Grease a 1 1/2-quart casserole dish. Combine corn and eggs in a bowl. Add in flour, sugar, salt, pepper, and nutmeg. Mix it all together. Mix together the milk and butter, and mix into the larger mixture. Pour the whole thing into the dish and bake uncovered for an hour and fifteen minutes. Cool and store in the refrigerator.
Yield: 8 servings.
Source: Paraphrased from Stovel, Picnic
Use for: Lughnasadh, Mabon, Samhain
Note: I used soy milk when I made this, and it came out fine. So it doesn't happen to be one of those puddings that HAS to have the full-fat real milk to thicken properly. Try it!
Pagan recipes