Colonial Corn Pudding
Corn pudding evolved from the popular colonial Indian pudding, which was itself a cornmeal adaptation of flour-based English porridge. This dish makes an excellent side at Thanksgiving or Christmas dinner, and kids love it!
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Recipe Summary
Ingredients
Directions
Chef's Notes
You can substitute store-bought frozen corn in this custardy baked side dish. When it's done, the edges should be a little crusty and the center still slightly soft. If time is an issue, make the dish ahead, refrigerate, and then reheat before serving.