Mickey’s Corn Pudding
A classic Southern side dish, this version is a baked custard rather than a cake-like casserole. It’s the one our family swears by. Mom always liked to use Green Giant brand “Niblets” but frozen whole kernel corn works equally as well.
Serves: 10-12
Time: 1 ¼ hours
6 large eggs
2 c. light cream (or “table” cream or half and half)
¼ tsp. cornstarch
10 Tbsp. granulated sugar
3 c. yellow corn [about 2 (11-oz.) cans, drained or 3 c. frozen, thawed]
Salt and pepper
2 Tbsp. unsalted butter for "dotting"
Preheat oven to 350°. Lightly grease a 13” x 9” oven proof baking dish. In a large bowl, thoroughly whisk eggs then whisk in cream until completely incorporated. In a small bowl combine the sugar and cornstarch and whisk to break up any lumps, then stir into the eggs and cream. Stir in the corn, season lightly with salt and pepper, and transfer to the prepared dish. Dot with butter. Bake, uncovered, for 1 hour or until center is set and a knife inserted near the center comes out clean.
Most southerners have had some variation of corn pudding, and recipes are plentiful. Some feature creamed corn, some are not at all sweet or have a cake-like texture, others are wet. A Virginian by marriage, my first introduction to the classic side dish was through my future mother-in-law (nicknamed Mickey as a child). She served this recipe without deviation at every holiday meal, as did her mother. It’s the one our family is accustomed to and any other just isn’t the same.