Corn Pudding

Christmas is behind me for the year so I am reflecting on the BIG change I made to my routine. On Christmas Eve, as is our tradition, we go to Steve’s mother’s house for the annual holiday get-together and dinner. Steve is the oldest of five, with four of them being guys and one girl. Only one of the brothers has children, or more significantly, grandchildren. We have gone most years since we have been married so it is as predictable as I imagine other people’s family gatherings are. The children are observed as getting older each year, as is their grandma. The Christmas tree changed from a real one to an artificial one a few years ago, and no one really objected, understanding the practicality of the fake version. Gifts are opened with great ceremony and exclaimed over. We used to gift everyone but as we all got older, including the kids, that practice fell by the wayside. At some point the decision was made to draw names and set a cost limitation. That has held down what was once a very lengthy gift-opening process. The dollar amount limit changes from year to year but also seems to stay manageable for the most part and in these economically uncertain times, that’s definitely desirable, if not necessary.

As we all know, celebrations are invariably based around special food and this is no different and adding the weight of Christmas gives it a particular flavor. For us, it varies between the familiar and traditional, the newer and the more “special” and only some of the food changes from year to year,


Meats like roast pork and ham have been the center attraction in years past as tastes and whims have dictated but it was turkey this year by popular demand. But some things are engraved in the proverbial “stone”. Grandma always prepares a traditional old world recipe of Dalmatian origin, a sauerkraut dish which includes tomato sauce and sausage, among other things. The adult kids have fond memories of, and expect good old American Jell-O salad which varies in style and color from year to year. We daughters-in law bring our own contribution to the feast and that too has evolved into its own custom, with some bringing versions of a favorite salad or a special dessert. This year was an exception as I brought a dessert. I typically take corn pudding.

I didn’t always take corn pudding. As a vegetarian I have a lot of really good vegetable recipes that make fabulous side dishes for a special meal, if I do say so myself. Braised artichokes, roasted root vegetable or tomato and fennel gratins and roasted cauliflower are some of my, and Steve’s, favorites.

I know ways to be adventurous with vegetables. In restaurants I invariably will try a new vegetable dish that catches my eye. In a recent visit to a new restaurant serving small plates, I sampled their roasted Brussels sprouts gratinee, which was delicious! Maybe not something I would make at home, but terrific to try out.

And as I get older, I enjoy some of the cooking process, some of the time. That is, I like the idea of cooking, exploring a new recipe, using fresh colorful seasonal vegetables and of course I love the anticipation of enjoyment, both mine and my guests’. So when I do any cooking other than the day to day, I want to be excited about it.

Suffice it to say that over the years I have tried various vegetable side dishes at the family events. It is accepted that as a vegetarian I am assumed to be something of an expert at the vegetable thing. That does not mean, however that anyone else is actually interested in vegetarian cuisine. Over the years my attempts to introduce dishes with obvious vegetables have met with everything from lukewarm success to downright rejection. How do you recognize rejection? That’s easy; at the end of the meal the serving platter is full of it. And while I could comfort myself with the thought that the leftovers were there to take home and enjoy the next day, it’s still uncomfortable since the idea of bringing a dish to share is that it must be shared. Otherwise no matter how much I try to blame their uninterested palates, basically it’s my failure.

I am very aware some recipes remain customary for the holidays. The seemingly beloved and venerable green bean casseroles, the ubiquitous pumpkin pie, the tarted-up marshmallow sweet potatoes typical of holidays have continued for reasons which elude me but seem to be obvious to everyone else. My rationale is that perhaps it’s because no one really objects to them, or it’s easier because they’re routine, as much as anything. Whatever, it doesn’t leave much room for creativity.


Which brings me back to the corn pudding dilemma At a company party some years ago the caterers served this dish, this corn pudding which I, and seemingly everyone else, really liked. Not realizing what I was getting myself into, I brought a bit of it home to Steve. Instant success! He loved it. So, I asked for and obtained their recipe. As it is meant as a side dish and the recipe serves 10, it was a while before I had a chance to try it. The first opportunity was the family Christmas. It is any easy recipe to follow and during busy holidays that was a plus. And, it was a hit with everyone. I was gratified since it was a then a new recipe to me and to them.. The following year at the holiday I brought a new and different vegetable side dish, a lovely and in my opinion, delicious butternut squash and caramelized onion tart. I became aware of the monster I had created when not only was the tart largely ignored, but several family members mentioned the corn pudding from the prior year. That impression was firmed up the following June when my brother in law had a birthday celebration and in response to my question, “what can I bring?” answered “your corn pudding”. Since then the corn pudding has been requested at most of the family gatherings. Seeing a pattern after the first time or two I have balked, yielding only for the holiday, where it became as much of a staple as, oh, green bean casserole.

On the plus side of this whole saga I do know that whenever I go to a potluck or any other type of gathering that needs a covered dish, the corn pudding is always a crowd pleaser. The other side of that is I am usually asked for the recipe by someone because, as with family, most everyone likes this dish. Still after disclaiming it, not wanting it to be known as my signature dish, I typically give it out. Because giving people food they enjoy really is not such a bad thing.

Sweet Yellow Corn Pudding

2 16 oz pkgs frozen corn thawed
1 16 oz can creamed corn
10 tablespoons butter melted
5 large eggs
¼ cup sugar
¾ cup flour
2 tsps baking powder
salt and freshly ground pepper

1) preheat oven to 350 degrees
2) combine the corn, butter, eggs, flour and baking powder in a large bowl.
Season with salt and pepper and mix well. Pour into a 9 X 13 buttered glass dish
and bake 45 minutes or until a knife inserted in the center comes out clean.

Note: you can add flavor/color with 1 cup finely diced red bell pepper and/or canned roasted Ortega green chilies if desired.
Serves 10