Serves 6 to 8
This almost authentic early American corn pudding is great any time; however, it’s particularly nice when it enhances your Thanksgiving table.
1 cup of yellow corn meal
1 cup of all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
4 eggs, separated
2 cups milk or half and half
1, 10 ounce package frozen corn kernels – (about 2 cups) or the equivalent cut fresh from the cob
1 tablespoon chopped fresh chives
1 clove of garlic, minced
1/2 teaspoon minced fresh thyme
A few gratings of nutmeg
Ground Cayenne to taste
Salt and fresh ground black pepper to taste
Preheat oven to 350° f (180°c or Gas mark 4). Sift of mix all dry ingredients together well and set aside. Separate the eggs. Beat the yolks with the milk and fold into the dry ingredients. Mix only until the dry ingredients are moistened. Add the corn, herbs, spices, salt and pepper and stir gently. Beat the egg whites until they hold soft peaks and gently fold into the corn batter. Pour into an oiled baking dish that will hold about twice the capacity of the batter. Bake for forty-five minutes to an hour. It is done when a slim bamboo skewer inserted into the center comes out clean.