Our first recipe is my mom’s and comes from a cookbook she helped to develop when she was an inkeeper in Charleston, SC at the Ashley Inn. You can cook it tonight because I bet you have all of these ingredients in your cupboards right now! This is a great side dish to any meat dish or a complimentary vegetarian dish!
Southern Corn Pudding
3 cups corn (I use canned)
3 eggs slightly beaten
1tsp. salt
1/8tsp pepper (I just throw these in til it looks good 
)
3 Tbsp. melted butter
3 Tbsp. Sugar
1 1/8th cups scalded milk (I just throw my pyrex measuring cup with the milk into the microwave for 2 minutes)
Combine ingredients and pour into a buttered casserole. Bake for 30-40 minutes at 350 degrees or until set.
THIS IS YUMMY AND EASY!!!! TRY IT!!! I have it for Thanksgiving every year! Reheats well in microwave too!
Hey Becky. This looks good. I will definately give it a try. But no flour or anything needed for thickening. Does your mom have a good recipe for corn bread? I love it when it is slightly sweet. Mmmm….
Nope…nothing for thickening. The eggs and scalded milk cook together and make it thicken. Easy. SO easy.
I will have to work on a good cornbread recipe. My mom and I always use Jiffy cornbread mix. It is our favorite. She is not much of a baker, and that falls into the bakery catagory for her I think. Most chefs are terrible at baking. For fun try the Jiffy mix with a little sugar added. It may just work wonders!
Thanks!! How much do you wanna bet we can’t buy Jiffy mix here in Canada?! It’s always that way. I will check though. You’re the bestest!!
Check…I’ll send you some
O.K. Beck, Your right about the Jiffy. My professional chef motto has always been; if you can buy it better than you can make it; WHY MAKE IT? Yes, Jiffy corn muffin mix made to recipe on the back of the box, then I add about 1T. of powdered sugar + [ this is the BIG secret ] about 1/2 tsp. orange extract per box. It usually takes about 3 boxes to make an 8×8 pan of corn bread. When it comes out of the oven, spread a little butter over the top to let it soak down through the bread while it sets up. In the states Jiffy costs about 39 cents per small box. You may be able to order it online. MOM
Oh, the corn pudding; eggs are a natural thickener. It’s essentially a custard with corn. The only trick with eggs is they are far more delicate than most people think. A baked custard w/ eggs and milk will always work, but if you want the custard tender and of good texture; place the corn pudding { after it’s assembled in the pan} in a little bit larger pan w/ water in it, then put it in the oven and bake until knife inserted comes out clean. The custard will be tender and a little quivery.
Well there you are ladies!!! My Mom!! We welcome your comments oh chef almighty! Take everything she says for solid truth girls! She is amazing! Thanks Mom!
Hey Becky, You forgot I managed to fake my way through 2 years as a pastry chef at Yeamans Hall Country Club. I actually got pretty good at it, but sure wasn’t very good at it before I worked there.
Chef Almighty, I like that! Seriously, if anyone has a cooking issue; I visit this site often, ask away and I’ll try to answer.