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23.3.14

CORN PUDDING


Corn pudding is classic comfort food; it goes really well with roast turkey or ham. The last time I made it was for Christmas and I make no apologies for all the cream and butter I used in it. Corn is a starch so I might as well go all out when I make this. 

Corn is native to the Americas. It is a basic starch like wheat, rice and potatoes. The only way we ate it in my family was corn on the cob with salt. We never put butter on it. Corn had many other uses in Hungary besides feeding the pigs. I have a feeling the corn in the old days was not as tender as it is today, I remember we boiled the corn for a long time. But since I learned to cook in Canada I learned the mantra, “from garden to table to boil for 8 minutes, salt it and slap lots of butter on it”. Yum! The puliszka or polenta was basically a peasant dish and nowhere did they do so much with cornmeal outside of the Americas than in Hungary. Again, it wasn't something my family ate, not because I was so well born, [my ancestors were trades people, musicians and service people], but because in all likelihood my grandma did not care for it. 

 2/3 cup flour 
1/2 cup yellow corn meal 
3 Tbsp sugar 
1 Tbsp baking powder 
1/4 tsp salt 
2 eggs whisked 
1 cup sour cream 
1 cup heavy whipping cream 
2 Tbsp vegetable oil 
1/2 cup butter, melted 
1-1/2 cups water 
2 cup frozen corn 

• Preheat the oven to 350F. 
• In a large bowl combine flour, corn meal, sugar, baking powder and salt. 
• In a medium sized bowl combine the eggs, sour cream, whipping cream, oil and melted butter. 
• Add the egg mixture to the flour mixture and whisk to combine. 
• Add the water and stir to combine. 
• Add the frozen corn and stir to combine. 
• Lightly oil a medium deep casserole dish and pour in the pudding. 
• Bake in preheated oven for 50 minutes or until golden brown and set in the middle.

6 comments:

  1. Corn wasn't a vegetable that my mom served very often. Ground corn for mamaliga served for breakfast, fresh corn on the cob in season, boiled and well buttered and salted, and for me, the vegetable hater in the family, canned corn, as a side dish.

    The corn pudding above reminds me of the cornbread muffins that I made on Saturday. I added pork cracklings to the batter for a change. :)

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    Replies
    1. I saw it Maria, they looked good :-)

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  2. An interesting post, Zsuzsa. I can't recall my mother using polenta. Love this pudding!

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    1. Lizzy, I saw all types of grains at the Garay Piac as a kid. Even though our family never bought any, I suspect lots of others must have, otherwise the grain vendors would not have been there. I haven't actually eaten half of the Hungarian foods I now make until I came to Canada. My family had a narrow, rather predictable diet.

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  3. My Mom didn't make this either and I suspect it was because of bad war-time memories. The only thing she made with corn meal were the North American corn muffins which I never liked. Would this be a dessert?
    Eva http://kitcheninspirations.wordpress.com

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    Replies
    1. No Eva. This is a side dish and it is not for every day. It's rich and yummy. I never thought of war time memories, but you are probably right! Same would be with molasses, she never used it. All my grandma ever talked about was the stolen horse that was killed and divided up in the courtyard of her Rakotzi ut apartment and that all her neighbors ate except her. She literally starved for weeks. I don't like corn meal muffins either, but once I had tiny polenta squares in homemade chicken soup at our [Italian] in laws place. That was delicious.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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