I mentioned how much I loved the corn pudding at Arnold’s Country Kitchen in Nashville a few days ago. The Blue Willow Inn of Social Circle, Georgia, is another of the most noteworthy restaurants for classic Southern dishes. I started making their corn pudding recipe for Thanksgiving five or six years ago and it’s become a big favorite in my family.
It’s as sweet as a dessert, so I’m not recommending it for you savory-only types (my friend Adam comes to mind).
The above photo was taken yesterday, Thanksgiving day, just after it came out of the oven. I probably should have posted this before the holiday, but those of you who are curious can try it next year.
Makes 8 servings
4 eggs, beaten
1 stick melted butter
1 cup heavy cream
1 teaspoon salt
1/3 cup sugar
1/2 cup flour
Pinch of cayenne
2 (16-ounce) cans creamed corn (do not use unsalted corn)
2 (10-ounce) boxes frozen corn niblets, semi thawed
Preheat the oven to 350 degrees. In a bowl mix together the eggs, butter, cream, salt, sugar, flour and cayenne. Gently mix in the cream corn. Add the corn niblets, taking care not to crush the kernels. Pour into an ungreased Pyrex or china-baking dish, about 9-by-13-by-2-inches. Bake 1 hour, or until the top is golden and the custard is set.
From “The Blue Willow Inn Cookbook” by Jane & Michael Stern, (Rutledge Hill Press, 2002).