email this pageFor an everyday meal in Kentucky, grits are fine. But for special occasions, it has to be corn pudding.
This silky smooth concoction has been dished up at practically every celebration in Kentucky for the last 200 years, says Ouita Michel, chef and owner of the Holly Hill Inn in Midway, Ky. “Corn pudding is a real old American recipe,” she says. “We 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 puddings are exactly alike. Some cooks swear by creamed corn; others will not make it unless they have fresh on hand. 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.
The variations are endless. “But no matter the version, it’s served with everything around here.” Michel explains. “It’s what you call your silver bullet—it never goes wrong.”
Corn Pudding
Ingredients
3 eggs
1 cup heavy cream
1/3 cup milk
1 tablespoon sugar
1 teaspoon salt
2 tablespoons unsalted butter, melted
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 ˝ 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.
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