They WANT the Corn Pudding…..Corliss Greene
Hands down, this is the favorite. Not only for me, but for everyone who eats it! This is my version of a wonderful recipe by the great Susan Branch, whose cookbooks, illustrations, calendars, and books about her life are a source of great inspiration. This corn pudding recipe comes from her Autumn cookbook.
The potluck situation that has evolved from my using this favorite recipe plays-out as follows: I’m invited to a potluck, and that invite swiftly melds into a question: “Are you bringing the corn pudding”? (If I didn’t know better, I’d think the invitation is conditional on the answer to the question – hmmmm). Same thing happened with my husband and a hobby group he’s a part of… they WANT the corn pudding! And, why wouldn’t they… it’s got a little bit of crust on the outside, mixed with super creamy inside, and it’s good served hot, warm, or room temp. (I can’t believe how I’m salivating as I type this!)
I have altered Susan’s original recipe slightly – I have reduced the fat a bit in my version, and see no detriment to the final product (in fact, I like it better). I have also created a tex-mex version that goes incredibly well with tacos, burritos, enchiladas, etc. as a side dish. And, I have gone so far as to substitute corn pudding for grits (I’m not a grits person – I know, there’s something wrong with me!) and made creamy shrimp to go on top. Yum!
But, the best thing about this recipe??? It’s so easy!!! And, it’s appropriate for summer, fall, winter and spring. So, without further ado, here’s my version of Susan Branch’s amazing corn pudding:
Corn Pudding (with Corliss’s changes)
Preheat oven to 350 degrees
1 14 oz. can creamed corn
1 14 oz. can corn, drained (or one 11 oz. can steamed niblets, drained)
1 8 oz. carton of light sour cream (Susan uses regular)
1 Jiffy corn muffin mix
1 egg (beaten)
½ stick butter, melted and cooled (Susan uses a whole stick)
1/2 tsp. salt and pepper
Paprika to taste (Susan uses cayenne as well)
Combine all ingredients together in a large mixing bowl. After well mixed, transfer into a greased 9” baking dish (I use cooking spray). Bake for 1 hour. When ready, pudding should be slightly brown around edges, golden on top, and just tender in the middle.
(Also, this recipe doubles beautifully… just use a bigger dish!)
Serve warm. (Susan suggests pouring warm maple syrup before scarfing it down. Yum!)
My variation: Tex-mex version: add 1 can diced green chiles (mild), and a handful of cheese (I like ½ – 1 cup pepper jack or cheddar). Bake as directed above.
See what I mean? Embarrassing! I just can’t tell you how much I love this!
A caveat… you can make this and take to a potluck ONLY if I’m not attending!!!
Next time on the blog, we’ll talk about a book that I just love, about women creating new chapters in their lives! See you then!