Corn pudding from Jubilee: Recipes from Two Centuries of African-American Cooking (page 184) by Toni Tipton-Martin

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Notes about this recipe

  • Eat Your Books

    Can substitute canned cream-style corn for corn on the cob.

  • MarciK on June 19, 2023

    This turned out good for me. When I stirred it, I made sure to scrape up and stir in the layer that was forming on the bottom. I wasn’t sure if the minced onions were supposed to be fresh onions or dried, so I went with dried. Even though it was good and the recipe was successful, in the end I probably won’t make it again. Personal preference that there are ways to eat corn with a more pleasing texture to me.

  • ashallen on May 11, 2021

    This was not the corn pudding I dream of, but it was good. I made a half batch and left out the onion since I wanted a less-savory version for breakfast. I wasn't sure how vigorous the mid-bake stir called for in the recipe should be and chose to be pretty gentle. I ended up with a pudding that had distinct layers - lightly fluffy top, very very soft custard middle, and a pretty firm flour-cornmeal bottom. The varying textures were interesting but I think I'll try a more vigorous stir next time. I removed it from the oven when the middle was 185F and edges were 200F. Top seemed quite set but the custard was really loose and benefited from a chance to cool a bit before serving. I used frozen corn, but I'm looking forward to using fresh corn as specified in the recipe since it always seems to be more tender.

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