I found the perfect dish to compliment any meat served for Christmas dinner - Corn Pudding. Sounds rather gross, doesn't it? In actuality, it is really just a corn souffle. Really tasty and not really heavy. Not heavy like a casserole - light like a souffle.
The recipe I tried is called Tee's Corn Pudding, Southern Living, August 2006. Here it is:
Tee's Corn Pudding
Yield: Makes 8 servings
1/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
6 large eggs
2 cups whipping cream
1/2 cup butter, melted
6 cups fresh corn kernels (about 12 ears)*
1. Combine first 4 ingredients.
2. Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into 8 lightly greased 8-oz. custard cups.
3. Bake at 350° for 30 minutes or until pudding is set and deep golden. Let stand 5 minutes.
*6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.
Note: You may substitute 1 (13- x 9-inch) baking dish for ramekins. Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes.
Southwestern Corn Pudding: Stir in 1 (4.5-oz.) can chopped green chiles and 1/4 tsp. ground cumin.
This is definitely going to be a future annual tradition. Most delicious as you will soon find out!