Home » Food » Grandmother Frederiksen’s Indian Corn Pudding

Grandmother Frederiksen’s Indian Corn Pudding

Foodie Friday

Nov 11, 2011 by Tani Wolff

Hello there! If you are new here, you might want to subscribe to the RSS feed for updates on this topic.

If you’ve been reading my recipes you probably guess that I am big on holiday traditions. Many years ago, shortly after my divorce, a good friend invited my two young daughters and me to spend Thanksgiving with her extended family.

Knowing my preference for pies she asked me to bring basic apple and pumpkin specimens to the feast. I agreed, but warned her I would bring my corn pudding as well. Thanksgiving simply isn’t Thanksgiving without Grandmother’s corn pudding. My friend was clearly skeptical, but polite.

Thanksgiving day we showed up with boxes of steaming pies and two casseroles of corn pudding. Still skeptical she smiled graciously as she put the first one on the buffet. I watched quietly as her family members, with exquisite manners, each took a small bite of my corn pudding. I also watched with a broader smile as, after tasting, one by one they got up to add heaping helpings to their plates. The next Thanksgiving I was asked to bring pies…and corn pudding.

The dish never fails, and it is easy as—no, easier than—pie! My children would say that the even greater miracle is that, unlike most of my recipes, it doesn’t require twenty pots and pans!

Grandmother Frederiksen’s Indian Corn Pudding

Ingredients

2 cups chopped, drained corn (I use half Niblets and half ShoePeg white. Draining is important. I let it sit in a colander for a while after chopping. If it’s too juicy your pudding will be runny.)

2 eggs lightly beaten

1 teaspoon sugar

2 tablespoons melted butter

2 cups scalded milk (heat in microwave just until a skin forms on top. Do not boil)

1 teaspoon salt

1/8 teaspoon white pepper

Nutmeg

Directions

Melt butter in baking dish. Swirl to thoroughly cover bottom and sides.

Combine corn, eggs, sugar milk and salt in baking dish. Stir. Sprinkle with nutmeg

Bake at 325º for 45 minutes or until the pudding is set.

Graphic: Raindrops

About the Author

Tani Wolff Has Written 17 Articles For Us!

I also write for a college admissions blog and create marketing materials. However, my true passion is preparing articles about Opera Theatre of Saint Louis’ upcoming festival season. I spend eight to ten months each year researching the composers, librettists, time periods and performance records of our productions (as well as the music) to put together pieces that will enhance the enjoyment of our fabulous and devoted patron community. It is truly a labor of love.

Getting The Latest Tweet...