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looking for a recipe

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PostPosted: Tue Nov 07, 2006 1:06 am    Post subject: looking for a recipe Reply with quote

I used to work in a hospital OR where the staff would regularly have pot luck lunches. The one recipe I never was able to get was for a corn pudding - the young man who always brought it was born in Virginia but educated in New England so it could be from either area. It had the usual ingredients - corn/eggs/milk and something extra that made it sweeter than some but not dessert sweet. I've tried recipes with sugar - not quite right. Maybe maple syrup - does anyone have a recipe that might fit this description? thanks vvn
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calamity jane
Commis Chef

Joined: 06 Oct 2006
Posts: 22
Location: Oklahoma

PostPosted: Wed Nov 08, 2006 6:06 am    Post subject: Reply with quote

I have seen recipes for corn casserole and corn pudding which seemed to have the same ingredients. As a matter of fact, I think I saw one on the recipe page. It uses the cornbread muffin mix. However, I was looking at my old McCalls recipe book and found this recipe. Hope it helps:
Corn custard:
3 tablespoon butter or margarine, 3 tablespoons flour, 1 teaspoon salt, Dash pepper, 1 tablespoon sugar, 1/2 cup light cream, 3/4 cup milk, 1 can (12oz) whole-kernel corn, drained; 1 cup cream-style corn, undrained; 3 eggs, well beaten.
Preheat oven to 350F. Lightly grease 1 quart casserole. Melt butter in medium saucepan; remove from heat. Stir in flour, sal, pepper and sugar until smooth; blend in cream and milk. Cook, stirring over medium heat, until mixture boils and is thickened and smooth. Stir corn into sauce until wellcombined; then thoroughly blend in eggs. Turn mixture into prepared casserole; set in pan containing 2 inches of hot water. Bake, uncovered, 1 hour and 30 minutes, or until silver knife inserted into center comes out clean.
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calamity jane
Commis Chef

Joined: 06 Oct 2006
Posts: 22
Location: Oklahoma

PostPosted: Wed Nov 08, 2006 6:08 am    Post subject: Reply with quote

To give you a comparison, I have this recipe in a depression era recipe book.
2 cans corn, 1 cup cracker crumbs, 4 cups milk, 4 eggs, 2 tablespoons sugar, a little nutmeg, salt & pepper to taste; butter

In a large bowl, mix together the corn, cracker crumbs and milk. Beat the eggs fairly well and add to the corn mixture. Add salt, pepper and nutmeg; stir well. Pour into a pudding pan or large baking dish and dot with bits of butter. Bake slowly in a warmish oven (about 300 degrees) for about one hour.
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calamity jane
Commis Chef

Joined: 06 Oct 2006
Posts: 22
Location: Oklahoma

PostPosted: Wed Nov 08, 2006 7:21 am    Post subject: Reply with quote

I'm sorry. I don't mean to be spamming this board. My last post, I promise. I was just thinking about the maple syrup. I had seen another recipe that added some cinnamon and some vanilla extract to the corn pudding. It is very possible there may have been some maple flavoring or even the syrup used as a sweetener instead of sugar. It sounds like you may already have a recipe. If I were you, i would just experiment a bit looking at these recipes and the one you have. Perhaps try a small portion with maple syrup and see how it turns out. I do that a lot. Dish into like a muffin size dish just to see how I like that taste or what I need to add to the main dish. lol
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PostPosted: Fri Nov 24, 2006 4:30 pm    Post subject: Corn casserole Reply with quote

Have you ever heard of John Cope's Dried Corn? It is a dried corn that is avaiilable in some grocery stores on the East Coast of the US. It has a recipe on the back for Baked Corn that turns out incredibly sweet and unbelievably delicious. I first made this Baked Corn when my sister-in-law, who is Italian, served it at her home for Thanksgiving. She said it was a family tradition, and I realized later that it must have been the closest her family could find for a source for polenta! It is NOT polenta (I love polenta, but this is not polenta)-- it is much sweeter and really good. My brother-in-law, who is from the South, thought it was Spoon Bread. So it has the sweetness of Spoon bread, but it is denser and really lucious. Give it a try! It does not have whole kernel corn in it, but perhaps you could play with the recipe and put some corn in it. Good luck! Very Happy
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PostPosted: Sat Nov 25, 2006 3:14 am    Post subject: Reply with quote

John Cope's corn is a holiday tradition for our family also, it is hard to describe but really good. We have introduced many people to it and now have to mail it to people in Texas, Chicago etc. You can order it on-line now though.
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