28 Jan

Today’s recipe was found in Great Home Cooking in America by the Food Editors of Farm Journal (1976). This book offers recipes from 200 years of great home cooking in America. Apparently people in all the American colonies ate some type of corn pudding over the years. Remember 1976 was the United States Bicentennial! This version is a rich, velvety custard flavored with corn. My take? Think Stouffer’s Corn Souffle (only fresher and you know what it’s made from!).

Trying to sell your children on more veggies? This one might do the trick. Call it yellow pudding! Seriously, easy to make and a great accompaniment to any main dish!

Corn Custard Pudding

2 cups frozen corn, thawed, or fresh kernels, cut from cob

1 egg

1½ cup half-and-half

¼ cup flour

1 tablespoon sugar

1 teaspoon salt

⅛ teaspoon pepper

Combine all ingredients in electric blender container. Blend at high speed 30 seconds (or until smooth). Pour into ungreased 1½ quart casserole. Place in pan of hot water*. Bake at 350 degrees 1 hour 10 minutes or until knife inserted in center comes out clean. Serve at once.

*You will need a pan large enough to hold casserole (I used a standard 9-inch x 13-inch metal baking pan). Fill pan halfway with water and place in oven while preheating. Then place casserole in center of pan. Once cooked, remove casserole carefully with oven gloves – both pan with water and casserole will be hot!

Copies of this historical cookbook are available on multiple used book sites.

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