EDNA LEWIS’S SUMMER CORN PUDDING

adapted from The Taste of Country Cooking by Edna Lewis

Edna Lewis published The Taste of Country Cooking in 1976.  It is a cookbook filled with the recipes and memories of her childhood growing up on a farm in Freetown, Virginia.  Ms. Lewis’s family grew their own vegetables and cooked fresh seasonal country meals for family, friends, and neighbors.  Meals were fresh, natural, wholesome, and communal. They ate well and enjoyed their meals together. Although written over 30 years ago, this book is more relevant today than ever.  Reading it will make you nostalgic for the days when food choices were made in backyard vegetable gardens and when it was the rule rather than the exception that families sat down to eat together. Don’t worry, all is not lost. This is a cookbook with a lesson: natural, wholesome, homemade food is for everyone. These are not fancy recipes.  These country recipes are accessible to everyone even to those of us who shop in grocery stores.

This is my mother’s 1976 copy of Edna Lewis’s cookbook

Her corn pudding is excellent.  It can be served as part of a large summer buffet, or as a side with anything from roast chicken or sauteed pork chops to grilled leg of lamb.  It’s just fresh corn mixed with milk, butter, and eggs. We usually just boil our corn and eat it off the cob with a little salt and butter, but this corn pudding makes a delicious diversion.

2 cups corn, cut from the cob (slice from the top of the ear downward not getting too close to the cob)

1/3  cup sugar

1 tsp salt

2 eggs, beaten

2 cups milk, whole or 2%

3 Tbsp butter, melted

1/2 tsp nutmeg

1.  PREP:  Preheat oven to 350.  Butter a 1 1/2 quart casserole.

2.  MIX THE PUDDING:  In a medium bowl, combine the corn kernels with the sugar and salt.  In a small bowl, beat the eggs and milk together.  Pour the milk over the corn mixture and stir to combine.  Add melted butter and stir to combine.  Pour mixture into the casserole and sprinkle with nutmeg.

3.  BAKE:  Place the casserole into a roasting pan filled with hot water and then put this into the oven.  Bake until pudding is golden brown and center is set, 35-40 minutes.  Serve warm.

Peace and love from my kitchen to yours,

Waverly

2 comments

2 Responses to “EDNA LEWIS’S SUMMER CORN PUDDING”

  1. THis looks DELICIOUS! I am going to make it this week.

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