Photography by Jo Vidrine
Ginja’s Corn Pudding, from Marcelle Bienvenu’s Christmas table, is a silky, lightly sweet side finished with a dash of Tabasco and paprika.
Ginja’s Corn Pudding
Makes about 6 servings
Ingredients
- ½ cup butter
- 2 cups whole corn kernels (canned or frozen)
- 3 tablespoons all-purpose flour
- 2 tablespoons sugar
- 2 large eggs
- 1 cup whole milk
- Salt and freshly ground black pepper, to taste
- Couple of dashes of Tabasco
- Paprika, to taste
Instructions
- Preheat the oven to 350°.
- Heat the butter in a saucepan over medium heat. Add the corn, and cook until just warm and tender, 3 to 4 minutes. Let the corn mixture cool slightly; pour the corn mixture into the container of a blender, and add the rest of the ingredients except the paprika. Blend for about 30 seconds.
- Pour the mixture into an 8x12-inch baking pan. Place the pan into a larger one containing about 1 inch of water. Bake until the pudding sets, about 45 minutes.
- Remove from the oven, sprinkle with the paprika, and serve.
