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    You are in: Home / Southern / James River Corn Pudding Recipe
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    James River Corn Pudding

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    35 mins

    10 mins

    Kumquat the Cat's friend's Note:

    This recipe was in today's NYTimes food section, courtesy of Elaine Louie the Temporary Vegetarian. Why temporary, I don't know. This "is a recipe that has been handed down pre-Civil War." Wow. Unlike most corn puddings, it does not contain sugar and purists do not put sugar in their corn pudding. Do make this only during corn season when fresh corn is at its sweetest. It's from "A Love Affair with Southern Cooking" by Jean Anderson. She likes to make this for dinner parties, and a perfect accompaniment is salad and biscuits served the true Southern way, with no honey.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees. Butter a 1 1/2 quart casserole and set aside. Place a kettle of water over high heat to bring to a boil. Place beaten eggs in a bowl and set aside.
    2. 2
      In a medium saucepan over medium heat, melt 2 tablespoons butter and whisk in four until smooth. Add milk and whisk constantly until thickened, about 5 minutes. While whisking vigorously, slowly add about 1 cup hot milk misture into eggs. Return saucepan to medium-low heat, and whisk egg mixture back into remaining milk mixture. Stir 1 minute (do not boil), then remove from heat and add corn, salt and pepper.
    3. 3
      Pour corn mixture into casserole and set in a shallow baking pan. Pour boiling water into pan to come halfway up sides of casserole. Bake until set like custard, 25 to 40 minutes depending on the shape and depth of the casserole. Cool for 10 minutes, then serve.

    Browse Our Top Corn Recipes

    Ratings & Reviews:

    • on November 27, 2009

      55

      This was a great corn pudding. I made it when requests for a second corn pudding came about yesterday for Thanksgiving; and it had a much different flavor and texture than what I was expecting. I didn't use fresh corn, just two cans of yellow/white shoepeg blend, but it was still great for the holiday! Made and tagged as a Recipenap for Veggie Swap 16.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 03, 2009

      55

      Although I didn't use fresh corn this time around, I definitely look forward to making this recipe a number of times next year when corn at its best! Still, what I came up with was a very nice tasting corn dish! Thanks for sharing the recipe! [Tagged, made & reviewed as a recipenap in the Vegetarian/Vegan Recipe Swap 16]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for James River Corn Pudding

    Serving Size: 1 (117 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 163.9
     
    Calories from Fat 81
    50%
    Total Fat 9.1 g
    14%
    Saturated Fat 4.9 g
    24%
    Cholesterol 92.0 mg
    30%
    Sodium 292.0 mg
    12%
    Total Carbohydrate 15.6 g
    5%
    Dietary Fiber 1.4 g
    5%
    Sugars 1.7 g
    7%
    Protein 6.7 g
    13%

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