Thursday, 7 February 2008

Corn Pudding

I came up with this soft version of cornbread when I was avoiding eating wheat. (I am now experimenting with eating certain kinds... stay tuned.) If you have masa harina (tortilla flour) and arepa meal you can replace the corn flour with them, half and half. Both of these can be found at just about any South or Central American specialty store; they won't be local and they will make a firmer pudding, more like a corn bread.

A word about corn flour for British readers: what you call corn flour is what North Americans call corn starch. It is NOT the same thing. Corn flour in this case, mean just that: dried corn that has been finely ground and more-or-less sifted for the bran. That's pretty much it. Corn starch has had God-only-knows-what done to it in some mysterious industrial process, so that it is a pure starch without identifying features, fit only for thickening sauces and puddings where you don't actually want to add any flavour. Corn flour should look like corn (creamy white to yellow) and smell like corn.

4 servings
1 hour - 10 minutes prep time

Corn Pudding or Bread1/4 cup butter
1/2 cup corn flour
1/4 cup corn meal
1/2 teaspoon salt
1 teaspoon baking powder
1 398-ml (14 ounce) tin of creamed corn
1/2 to 1 cup frozen corn, thawed (optional)

Preheat the oven to 350°F.

Put the butter in a shallow 1.2 litre (5 cup) baking dish, and put it in the oven until it melts.

Meanwhile, mix the corn flour, corn meal, salt and baking powder. Dump the creamed corn in on top, but don't mix it yet.

When the butter has melted swish it gently up the sides of dish to grease them, then pour it in with the creamed corn. Mix briefly but until there are no more dry ingredients visible. Mix in the corn, if you are using it.

Put the batter in the buttered baking dish - be careful, it may still be hot - and spread it out evenly. Bake for 35 to 45 minutes, until it test done (i.e. a toothpick stuck into the middle comes out clean.) If you forget to thaw your corn before you start it may take longer to bake. Also, this is not quite as firm as cornbread, so it will be quite moist.

3 comments:

Kevin said...

The corn pudding sounds good. There are a lot of different types of corn in it. I imagine that it is nice and naturally sweet.

Ferdzy said...

It is, fairly, but I suppose I should point out it's not a dessert-type pudding, but should be served as a starch/vegetable dish.

Canine Diamond said...

Waaaay after the fact, and about as far from Ontario as you can get and still be in North America, but Grandma's buttermilk cornbread from Texas Cooking is also flourless and is a good cornbread recipe. It comes out a lot like restaurant or from-a-mix cornbread, only a little more coarse since it's all corn-meal and no flour. I just bake it in a Pyrex or 8 x 8 pan, though, and rarely bother with the cast iron.