My Favorite Thanksgiving Side Dish

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.

CORN PUDDING

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).

Published by BZ Maestro

I live outside of Philadelphia and have been food-obsessed for as long as I can remember. After toying with the idea of starting a blog for a fairly long time, the extinction of a food-themed message board that I frequented for years prompted me to finally take action. Thank you for taking the time to check out what I've been up to - and eating. If you've enjoyed what you have read and seen, please consider clicking the "like" button and signing up as a follower.

3 thoughts on “My Favorite Thanksgiving Side Dish

  1. My favorite long has been dressing (stuffing cooked outside the bird), but my daughter, Liza’s, bourbon sweet potatoes dish is giving it a run for its money. Recipes for both are on my blog.

    I’m not counting giblet gravy as a side.

    Liked by 1 person

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