My Old Kentucky Thanksgiving

Though I’ve been living in Boston for more than two years, a large part of who I am comes from growing up in the South—including my concept of quintessential Thanksgiving dishes. My family has a number of holiday culinary traditions, typically in keeping with the Southern tendency to bastardize any and all vegetables with cheese or cream sauce. Thanksgiving is synonymous with indulgence, so why crunch on raw Brussels sprout slaw when you can drown those suckers in heavy cream? (No offense, Mark Bittman. I’m sure your suggestion to go the natural route this Thanksgiving is lovely…).

Other sides gracing many-a-Southerner’s table are broccoli casserole (served au gratin, natch), creamed peas and sweet potatoes in any form.  My go-to ass-fattener, however, is my mom’s corn pudding.  See below for the recipe.

What will you be eating tomorrow in your neck of the woods?

Kentucky Fresh Corn Pudding
Serves 8

6 ears of sweet corn on the cob
6 whole eggs, stirred not beaten
3 cups heavy cream
½ cup granulated sugar
1 teaspoon salt
1 teaspoon flour
½ teaspoon baking powder
2 teaspoons butter, melted

• Prepare the corn by using a sharp knife to barely cut through the center of the kernels down the row on the cob. Then, using the back edge of a kitchen knife, scrape the cob to remove the corn juice and pulp.
• Combine corn pulp with the eggs and cream.
• Mix sugar, salt, flour and baking powder. Add to the corn pulp, stir in melted butter and mix well.
• Butter a 6-cup baking dish. Pour in the pudding mixture and bake at 350˚ for about 1 hour, or until a knife inserted in the center comes out clean.
• Enjoy!

Posted by Abby

Posted By: m.blog

Comments are closed.

  • Categories

  • Archives

  • Recent Posts

  • Subscribe to m.blog