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Thursday, June 9, 2011 12:49 pm

Aunt Lynd’s infamous Corn Pudding

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Amy Wertheim, co-owner of RGW Candy Company, submitted this dish for the Heirloom Recipe Contest at the 2010 Illinois State Fair, where it won third prize. Her Aunt Lynd’s corn pudding became “infamous” in the family because whenever Aunt Lynd made it for Thanksgiving, she’d double or triple the recipe – but refused to bake it for longer that the 30 minutes needed for a single recipe. Not only was it runny and inedible, but often it had been sitting for several hours, and the family was afraid to eat it, fearing it had spoiled.

Baked until properly done, however, the pudding is delicious. I ate it recently at a Greater Midwest Foodways Symposium lunch featuring dishes from the contest; it was my hands-down favorite. Wertheim’s family traditionally serves this at Thanksgiving as a side dish, but it would be good anytime, especially when fresh corn is in season. It would make a splendid vegetarian entrée.

Wertheim says:

“No one knows how long the corn pudding recipe has been around. It’s one of the staples of our family Thanksgiving. In fact, our family prides itself on having the same foods that my grandma’s mother used to make ... and although my mom [who now makes it at Thanksgiving] has taken to tweaking the recipe to make it something really special (and edible), the core recipe has stayed the same. She still uses cream from our neighbor’s dairy farm, the corn in the sweet corn from her garden that she cans every summer and the eggs are from the hatchery in the next town over. It’s truly a homegrown, Midwest treat that our family looks forward to every year at Thanksgiving!”

  • Kernels from 2 ears of sweet corn, approximately 11/2c. (or 1 can of corn, drained)
  • 2 T flour
  • 2 T. sugar, optional
  • 1/2 c. heavy whipping cream
  • 1 c. shredded cheddar cheese
  • 1 tsp. salt
  • 2 T. melted butter
  • 2 beaten eggs
Preheat oven to 350 degrees.

In a buttered 9x9-inch pan, mix ingredients in order listed. Bake until golden browned and thickened for approx. 30 minutes. Remove and allow to sit for 5 minutes before serving.

Serves 6 - 8

For larger gatherings, just double or triple as needed; cook time also is approximately doubled.
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