Dream Dishes: Andrew Grey’s Thanksgiving Corn Pudding

November 24, 2015

A Thanksgiving Recipe from Andrew and Dominic

 

Dominic spent many years working as a pastry chef, so to say he’s talented in the kitchen is an understatement.  He has recipes for many different wonderful things ranging from cookies he’s developed himself to cheesecakes that will cross your eyes.  (The cookie recipe he keeps under lock and key. They’re cherry brandy cookies and he only makes them at Christmas.  My mother tries to steal every one of them she can.)  However I asked him for a possible Thanksgiving recipe and he pulled out one of my favorites.   Its corn pudding.  OMG.  I love the stuff.  For years it was either cornbread or a bowl of corn on the table until Dominic discovered this dish at a potluck, deconstructed it, and developed his own recipe.   I twisted his arm, well actually I just leaned down and gave him a kiss and he sent me the recipe.

Both Dominic and I had very traditional Thanksgivings growing up.  There are some of his mother’s recipes that we have every year, especially her pies.  Unfortunately many my family’s Thanksgiving recipes haven’t stood the test of time.  But that’s okay, he and I are fine with building our own traditions and memories.  I think it’s one of the things we’re good at.

Happy Thanksgiving all!  I hope it’s the best ever for you!

CORN PUDDING

4 tablespoons butter
4 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup milk
1 (17-ounce) can cream-style corn
1 (16-ounce) bag frozen sweet corn, thawed
3 eggs, beaten

Directions:

  1. Melt butter in heavy saucepan over low heat.

  2. Add flour, sugar, and salt, stirring until smooth (it will form a heavy roux).

  3. Cook 1 minute, stirring constantly.

  4. Gradually add milk, stirring with a whisk and cook over medium heat, stirring constantly, until thickened and bubbly.

  5. Remove from heat, and stir in cream-style corn and sweet corn.

  6. Add beaten eggs to corn mixture, stirring constantly.

  7. Pour into a greased 2-quart baking dish. Bake at 350 degrees for 1 hour until just barely set.

 

Optional Additions (add after step 6, above):

If desired, omit the 1 tablespoon sugar and add the following:

- Additional 1/2 teaspoon salt
- Ground white or black pepper to taste (1/2 teaspoon)
- 2 tablespoons finely minced shallot or scallions
- 2 tablespoons chopped chives

Other possible additions:

- Diced canned green chilies or roasted red peppers
- 1 cup grated cheese (such as yellow or white sharp cheddar, or jack cheese)

One Response to “Dream Dishes: Andrew Grey’s Thanksgiving Corn Pudding”

  1. Andrea M says:

    I think this is going on the table for Thanksgiving. Now if I could just bake some cherry brandy cookies…

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