Company Corn

For an everyday meal in Kentucky, grits is just fine. But for special occasions, it has to be corn pudding.

This silky smooth concoction has been dished up at practically every holiday celebration in Kentucky for the last 200 years, says Ouita Michel, chef and owner of the Holly Hill Inn in Midway, Ky. “Corn custard is a real old American recipe,” she says.  “We just have so much corn here, and it’s something you could make right on the farm with just corn, eggs, milk and a little flour.”

Though you’ll always find corn pudding at church potlucks and family gatherings, no two corn puddings are exactly alike. Some cooks swear by creamed corn; others will not make it unless it’s fresh off the cob. Some use cream and no flour; others separate the eggs. But no one uses yellow corn. “Around here, yellow corn is for the animals,” Michel says. “I joke about it, but it’s true. There are women I know who would never serve yellow cornmeal to company.”

Excluding yellow corn, the variations are endless, and they’re all particular to an individual chef, who usually is quite certain that her or his recipe is the most authentic version. “I’ll tell you this much, my sous chef Lisa hates my corn pudding, and I hate her corn pudding,” Michel admits.  “But no matter the version, it’s served with everything around here. It’s what you call your silver bullet—it never goes wrong.”

Corn Pudding

Mark Boughton

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While Holly Hill Inn uses heavy cream and whole milk, you can lighten this custard by substituting half-and-half and 2 percent low-fat milk.

Ingredients

9 ears fresh corn
3 eggs
1 cup heavy cream
1/3 cup milk
1 tablespoon sugar
1 teaspoon salt
2 tablespoons unsalted butter, melted

Instructions

1. Preheat oven to 350F. Cut corn kernels off the cobs; “milk” the ears by scraping each cob firmly with the back of a knife.
2. In a large bowl, lightly beat eggs with cream, milk, sugar and salt. Add the corn.
3. Pour melted butter into 6 individual (4- to 6-ounce) ramekins or into a 2-quart glass or ceramic baking dish. Tilt ramekins to coat sides and bottoms. Divide corn mixture among ramekins.
4. Place ramekins or baking dish into in a water bath (a pan filled with water, up to about ½ inch below the edge of the dishes) and bake 50 to 60 minutes or until the eggs are set and a knife comes out clean. Serves 6.

Recipe courtesy of Holly Hill Inn, Midway, Ky., "Relish the American Table," Nov. 5, 2006.

Nutritional Information

Per serving: 450 calories, 26g fat, 12g prot., 42g carbs, 11g fiber, 460mg sodium.

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