(This post has been edited 9/4/23)
Hey y’all!
Thought it was about time for the world’s slowest blogger to drop by. So much has been happening and sometimes it just gets to be a bit much to keep up here, there and everywhere.
About a month or so ago, my old friend Patrick Johnson asked me to be his “show chef” on his WPTF radio show. Patrick is there daily, but you can catch me on Thursday’s, around 11:45ish. Sometimes he replays our chat on Friday too. We talk about this, that and the other and usually a recipe idea or two that you can “throw” together…. that is seasonal, and features local goodness. So I’m going to start “throwing” those recipes here, along with whatever else pops up, since I can offer in an easy and quick printable way for you and the radio listeners.
Last week, along with chatting about my appearance with my new Squash Blossom Vintage Travel Trailer at the Fall Southern Ideal Home Show, I shared my recipe for my Ma Perry’s Corn Pudding. This is GOOD stuff, easy to make, and is a great side dish for just about anything. I hope you will make some…. I even served this on a Christmas Dessert Buffet last year (and it was a hit!) with some Cinnamon Whipped Cream. So here it is… for you to make and enjoy too. Corn pudding is a family tradition with the Perry crowd… maybe it will become one for yours too.
This recipe created for and published in Our State Magazine September 2015 © (copyrighted)
Propping/styling by House Chef Wendy Perry
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Photo credit Matt Hulsman
Ma Perry's Corn Pudding!
Ingredients
Pudding:
- 2 cups fresh, raw corn* (3-4 ears)
- 1 egg
- ½ cup water divided
- 1 cup sugar
- pinch salt
- 1 teaspoon vanilla extract
- 3 tablespoons flour
- 5 tablespoons butter
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons confectioners sugar
- 1 teaspoon cinnamon
Instructions
For the corn pudding:
- Preheat oven to 350°. In a bowl, combine corn, egg, half of water, sugar, salt, vanilla, and flour. Pour mixture into a greased 8 x 8-inch baking dish or 6-8 single-serving ramekins. Dot with pats of butter. Bake about 25 to 30 minutes, until lightly browned. If pudding is becoming dry, stir in remaining water. Continue baking 10 to 15 minutes, until bubbling and browned.
For the cinnamon whipped cream:
- Place all ingredients into a medium mixing bowl. Whip on highest speed, until soft peaks form.
