Sweet Corn Puddin'

The Washington Post's Wednesday food section was devoted to (duh) Thanksgiving. While I don't give a rat's ass about the proper way to brine a turkey, nor do I buy the notion that "Ginger Makes Pumpkin Pie Trendy," the recipe for corn pudding did hold a certain appeal.

For the cheese, I used a mix of half applewood smoked gouda, half robusto. I have no idea what "robusto" is, and I'm pretty sure the pilgrims didn't have fancy Whole Foods cheese at the first Thanksgiving. Still, the puddin' was good and seemed authentic-ish.

The Human Vacuum, thinking himself a comedian, asked if I was planning to eat the leftovers for breakfast with maple syrup. While some might argue that my maple syrup usage is excessive, and his question was posed purely in the spirit of mockery, I think it'll probably be good. A sort of creamier corn fritter. I'll let you know how the combo works.

(BREAKFAST UPDATE: Really very nice with the maple syrup. Though I think it would have been a little more like a "hearty pioneer breakfast" if I'd used molasses or corn syrup instead.)

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WaPo Corn Pudding

Preheat the oven to 350 degrees. Lightly butter a baking dish. Don't make the mistake I did and use a deep casserole. Instead, go for something with a wide mouth, to maximize the crispy top--It's clearly the best part.

In a skillet, melt:
1 1/2 Tablespoons butter

Add:
1 yellow onion, finely diced
Cook until soft and lightly colored, about 10 minutes

Thaw in hot water for 5 minutes:
1 package frozen sweet corn (16 ounces or 3 cups)
The WaPo says to boil the corn, but I didn't feel like involving an additional pan. Either way should work. Drain and reserve.

Combine in a seperate bowl:
2 eggs, lightly beaten
1 cup cream or milk
1 cup grated cheese (see above)
2 Tablespoons fresh parsley, chopped
2 teaspoons dried oregano (WaPo says marjoram)
Ground pepper to taste

Actually, to save having to wash another bowl, I dumped the onions and the corn in the baking dish, added the cheese and the herbs, and then poured the egg/milk mixture over the top.

Sprinkle with:
Sweet paprika

Bake until "puffed and golden." Mine didn't really puff, but it did brown nicely after about 45 minutes. Serve warm.

Adapted from the Washington Post, which it turn ripped off "Local Flavors," by Deborah Madison (Broadway Books, 2002). The WaPo provides nutritional information. It's somewhat horrifying, so I'll spare you.