Recently it seems the standard Green Bean Casserole is falling out of favor with a lot of families for holiday meals. There have been considerably more hits on this particular recipe in these latter months of 2010 than in years past, along with more hits on a similar post on a commercial sweet corn bake I once reviewed. The story remains the same, but I’ve updated the ingredients to reflect more recently-available products. We enjoyed this dish for Thanksgiving dinner today and will continue to do so in the future. I hope you enjoy its wonderful simplicity as much as we do.
One of my favorite recipes of all time is that of Kentucky Sweet Corn Pudding, which comes from Mary Juett Pochodzay. Mary Juett and her family have lived east of the Kentucky Derby since before I met them over 20 years ago. She and her husband worked in the same school system for many years. Mary Juett was head of the cafeteria system there, and was so well-respected within Kentucky’s cafeteria community she ended up elected President of the statewide Kentucky School Food Service Association.
There was a day in 1996 when I ate lunch in the school cafeteria that was under Mary Juett’s supervision. There were big, thick slices of baked ham with pineapple, a pile of black beans, warm and tender apple crisp … Real food prepared well. I’d never had a school lunch like that one the whole time I was in school.
Mary Juett learned early-on how much I liked her version of Kentucky Sweet Corn Pudding, and had finally given me the recipe. I made it quite a few times over the passing years.
So here it is, one of my long-time faves. I hope you like it as much as I have over many servings.
Click on the above image for a larger version.
Kentucky Sweet Corn Pudding
Mary Juett Pochodzay
Serves 6 – 8
2 large eggs
1 tablespoon all-purpose flour
2 tablespoons sugar
1 14-3/4 oz can whole kernel corn, drained
1 14-3/4 oz can creamed corn
2 tablespoons unsalted butter, melted
Preheat an oven to 400 degrees F. In a medium mixing bowl beat the eggs, then add the flour, sugar and salt, mixing well. Fold in the corn and melted butter. Pour the mixture into an 8″ x 8 glass” casserole dish or tall 8″ ramekin. Without stirring further, bake at 400 degrees F for 30 – 40 minutes until the top is browned. Remove the finished pudding from the oven and allow it to set for a few minutes before serving.
- Add a few small (1/4″ square) blocks of butter to the top of the pudding before baking to improve browning if desired.
- The whole kernel corn can certainly be replaced with newer products containing chopped bell peppers and other additions.
- Other additions can also be made such as chopped or sliced jalapeno, chopped green onion, or even chunks of cooked bacon or ham. Use your imagination!