Corn Pudding

Show: Thanksgiving: A History of American's Favorite Meal

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From Giving Thanks : Thanksgiving Recipes and History, from Pilgrims to Pumpkin Pie ©Clarkson Potter 2005.

"Not surprising, corn, a plant native to the Americas, is popular at Thanksgiving in everything from a modern version of the Native dish succotash to southwestern-flavored turkey dressings with corn and jalapeños. In the South and Midwest, custardy corn pudding are popular Thanksgiving side dishes. In the summertime, corn pudding recipes are often made with fresh corn. This version made with canned corn is a tasty fall and winter variation."

2 tablespoons all-purpose flour

1 cup milk

2 large eggs, beaten

1 tablespoon sugar

1 17-ounce can creamed corn

2 tablespoons butter, melted

1/2 teaspoon vanilla extract

Preheat oven to 350°F.

Stir flour into 1/4 cup of the milk, making sure no lumps of flour are left. (You can also put the mixture through a mesh strainer to get rid of the lumps.) Combine this paste with the eggs, sugar, corn, butter, and vanilla in a medium bowl. Pour into a buttered 8x8-inch pan or 1-quart casserole. Bake until set in the middle, 30-40 minutes. The pudding will be custard-like when done; a table knife inserted into the pudding should come out clean. Serve hot.