It was a given that Thanksgiving would be at my place in London… being yet another American holiday. By nature of it’s name alone, Thanksgiving is a time of year to be thankful, and my friends are a huge part of that for me. In fact many of my friends are so important to me they are my extended family. I’ve said it before, and I’ll say it again… if you measure wealth by friendship, and I do, I am a filthy rich woman!
Grammy Pine’s Corn Pudding
Grammy was my Mom’s Mom…Margaret Shera Pine. She made this corn pudding for family holiday gatherings, and it’s my honor to carry on the tradition. This recipe is easily 75 years old or older, but it’s a family favorite. The past few years, I’ve made a double batch, with one in a slightly smaller pan for my nephew to take home and eat all by himself. Aunt Jean can’t come to Thanksgiving without the Corn Pudding.
Servings: 8 -10
- 5 large fresh eggs
- 1 pint half-and-half cream (not the fat free kind…it tends to separate)
- 1 cup heavy whipping cream
- 2 (15 ounce) cans creamed-style corn
- 2 (15.25 ounce) cans whole kernel corn
- 4 Tablespoons butter, divided in 2 – plus extra for the casserole dish
- 2 Tablespoons all-purpose flour
- 1 small white onion, chopped into quarter inch dice
- Salt to taste
- Dash fresh ground nutmeg
- Black pepper to taste (she used shaker pepper, I use fresh ground Tellicherry)
- Preheat oven to 350 degrees. Grease a large casserole pan with butter. (I use a lasagna pan; Grammy used a round casserole dish. I’ve also made this in my 5 quart enameled cast iron Dutch oven.)
- In large bowl, mix together the eggs, half and half and heavy cream, then add the creamed corn and regular corn.
- Melt half the butter in a skillet. Add the chopped onion and gently cook the onion in the butter on medium low, ‘til soft and translucent (not brown.) Set aside. When cooled a bit, stir into the corn mixture.
- In the same skillet, melt the rest of the butter, then stir in the flour and cook for a minute or two to develop the flour’s nutty taste, and then stir the roux into the corn mixture, mixing it in well. Add nutmeg, salt and pepper to taste.
- Pour the corn mixture into the prepared casserole.
- Since this bakes in a water bath, place a large pan (one that the casserole will easily fit into) in the oven. Place the casserole inside the pan. Pour hot (or boiling) water in the pan so the casserole is sitting in a bath of at least 1-2 inches of water. If your water bath pan isn’t large enough, you can put it on the shelf under the casserole and achieve the same effect.
- Bake at 350 degrees in the water bath for 1 hour or until set. When done, it’s light golden brown on top, and a knife inserted in the center comes out clean.