Schmigadoon! — Corn Puddin' Singalong

If you want a taste of corn puddin’, you better head to Schmigadoon! Corn pudding is a creamy dish prepared from stewed corn, water, any of various thickening agents, and optional additional flavoring or texturing ingredients. It is typically used as a food staple in rural communities in the Southern United States, especially in Appalachia.

Now that you've seen that you're probably curious what Corn Puddin' is.

INGREDIENTS

5 large eggs
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg + more for garnish
1/4 teaspoon ground white pepper
1 ½ teaspoons salt
1/4 cup sugar
4 tablespoons melted unsalted butter
2 cups whole milk
4 cups corn kernels

DIRECTIONS

Preheat the oven to 375°.
In a large bowl whisk together the eggs, cornstarch, nutmeg, pepper, salt, and sugar until combined.
Next add in the melted butter and milk and whisk until smooth.
Fold in the corn kernels and transfer the mixture to a 13×9 casserole dish that’s been sprayed with no-stick spray and bake in the oven at 50-60 minutes or until lightly browned on top and firm in the center. The eggs may creep up the sides of the dish, but do not worry as they will settle once it slightly cools after taking it out.
Add on optional garnishes of ground nutmeg and chopped fresh parsley or chives and serve warm.

NOTES

Make-Ahead: You can make this up to 1 hour ahead of time, just keep it warm covered with foil in the oven at around 225°.
How to Store: Cover and keep in the refrigerator for up to 3 days. This recipe does not freeze well.
How to Reheat: Add the desired amount to a small casserole dish or pan, cover with foil and bake in the oven at 350° for 10-15 minutes or until warm. You can also heat in the microwave until warm.
This recipe is excellent to make in the summer while fresh corn on the cob is available. Simply trim the corn right off the cob and use it in this dish.
To further enhance the flavor of this corn pudding, try adding in 1 ½ teaspoons each of dried garlic and onion granules or powder.
When using frozen corn, I like to get rid of the chill by rinsing them under warm water for 1 to 2 minutes.
If fresh or frozen corn kernels are not available, use drained canned corn.
To add more fat into the dish, substitute the whole milk for ½ and 1/2, or heavy whipping cream.