Friday, December 5, 2014

Corn Pudding from the "Guarded Secrets" cookbook

Being from the midwest, I've always had an affinity for any recipe involving corn. My hometown was flanked by cornfields on every side. It was always a staple food and one that I've always liked. My grandma makes the best cornbread casserole in the entire world, no joke. I'm hoping one day she'll let me share it with the world, but for now I'm sworn to secrecy on the recipe. When I saw the recipe for "Corn - Spoon" in the "Guarded Secrets" cookbook, I knew I had to try it. It's the first recipe I've made from the book, but it definitely won't be the last.

* I knew this cookbook was special the second I dug it out of a box at a yard sale. To find out how special, read part 1 of the story. *

Now, on to the recipe....

I've edited the recipe instructions from the book slightly, to make it a bit easier to understand, but I did not change the actual recipe. Actually, I did change one small thing. I used less salt than was called for. 

This recipe is a corn pudding or a corn souffle. It turns out silky soft and melts in your mouth.


by Estelle Pond Rowen

1 1/4 cups scalded milk
3/4 cup cornmeal
1/4 tsp salt
3 eggs, separated
2 tbsp butter
1 can cream style corn
3/4 tsp baking powder

Heat milk over medium high heat stirring frequently. When it starts to look slightly frothy, remove from heat. Stir in cornmeal and salt until the consistency of thick mush. Over low heat, blend in butter, corn and baking powder. Remove from heat.

Beat egg whites (at room temperature) until stiff but not dry. Beat yolks until thick and lemon color. Fold egg whites and yolks into corn mixture. 

Pour batter into a greased 2 qt. baking dish. Bake in 375 degree oven for about 35 minutes. Should be golden brown and puffy.

Serves 6

I tested this recipe out on family and a few friends. The votes were split directly in half. Everyone liked the flavor, but some didn't like the texture. It comes out light and silky and soft. Those of us who did like it, loved it's creamy consistency. We ate half the pan before I could even get a picture. 

If you like souffles or savory puddings you should definitely give this recipe a try. 

*The only addition I would recommend for this recipe would be a little bit of cheddar cheese. I'm going to try it next time and I think it will take this recipe to new heights. I would not recommend adding green chiles or jalepenos, which are usually great accompaniments to corn casseroles. I don't think the texture of the peppers would work well with the overall texture of the dish. However, if you try it with peppers, I would love to hear how it turns out! 

The original page from the cookbook.
If you are or know the creator of this recipe, Estelle Pond Rowen, please send me an email at thethriftmonster@gmail

Stay tuned for more recipes from the "Guarded Secrets" cookbook. 

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