One old time side dish that dates back far in southern cuisine history is Corn Pudding. Corn Pudding, (aka Puddin' Corn, Corn Pudding, Hoppy Glop, Corn Mash, Country Pudding) is a gelatinous food product made from stewed corn, water, any of various thickening agents, and optional additional flavoring or texturing ingredients, typically used as a food staple in rural communities in the southeastern parts of the United States.
Makes 6 servings
2 2/3 cups corn freshly cut from cob
2 tablespoons butter
1/4 cup onions diced small
1/4 cup green bell peppers diced small
1 1/2 tablespoons cornstarch
2 teaspoons sugar
3/4 teaspoon salt
Freshly ground pepper to taste
1 cup shredded sharp white cheddar cheese
1 cup milk
3 eggs lightly beaten
Heat oven to 300° F. In small skillet over low heat, melt butter or margarine; add onion and green pepper. Cook gently, stirring often, until wilted. In medium mixing bowl, combine cornstarch, sugar, salt, and pepper. Stir in a few tablespoons of milk to make a smooth sauce . Add remaining milk and eggs. Stir in corn, cheese and onion mixture. Turn into a greased 1 1/2 -quart shallow baking dish. Place baking dish in a 9 x 13-inch baking pan. Pour enough hot water into larger pan to same height as corn mixture. Bake until knife inserted in center comes out clean, about 1 hour. Remove from oven and let stand 10 minutes before serving. Pudding should be the consistency of baked custard.
Suggestions: Try adding cracked pepper corns, red pepper flakes and red bell peppers, and chili pepper for a Mexican inspired corn pudding.
Note: Loosely pack corn kernels when measuring.