Beth’s Corn Pudding
Mamaroneck, New York

The Story:
My go-to recipe is a Corn Pudding. I live in New York and  got this recipe from Cleo Johns, who ran a catering business in Maplewood, NJ, not far from where I grew up.  It was printed in The New York Times in 1981, and it has been a Thanksgiving staple ever since! (Sadly I have no photos.)

Who am I?
The picture of me is in front of a yarn store, as knitting is my passion. I began doing yoga, when a good friend of mine became certified when she turned 50, (not Laurie), and have practised on and off since. Gentle Flow is my favorite. Happy Celebration, everyone!! 

Corn Pudding (4 servings)
Ingredients:

  • 1 cup grated corn from 2 to 3 large ears of fresh white or yellow corn

  • 1/2 teaspoon baking powder

  • 2 tablespoons flour

  • 2 tablespoons sugar

  • 2 eggs

  • 1 cup milk

  • 2 tablespoons melted butter

  • Sale and pepper to taste

Directions: Preheat oven to 350°. Grate corn on fine grater. Mix baking powder with flour and sugar. Beat eggs and add dry ingredients gradually to eggs. Beat in milk. Add melted butter, grated corn and season to taste.

Pour into baking dish (13 by 9 by 2 inches) and bake for 45-55 minutes, or until firm, like a custard. Serve directly from the baking dish with a spoon.