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Happy Derby Day!
One of my favorite memories from when I was 8 or 9 years old was the time Mom took Granny and me on a trip through Kentucky. We visited Fort Harrod and then drove to the Shaker Village before heading to Bardstown to see The Stephen Foster Story along with My Old Kentucky Home. My first memory of corn pudding was when we had lunch during our visit to the Shaker Village. It wasn't until Mom bought me a copy of The Derby Festival Cookbook published by the Junior League of Louisville that I found a recipe I could use to make it at home.
Corn Pudding
1/2 cup finely diced onion
5 eggs
1/3 cup butter, melted & cooled slightly
1/4 cup sugar
1/4 tsp salt
1/4 tsp white pepper
2/3 cup milk
4 Tbsp cornstarch
1 (15 oz) can whole kernel corn, drained
2 (14.75 oz) cans cream-style corn
Directions
Lightly grease or spray a 2 quart glass or stoneware casserole dish.
In a microwavable safe bowl, cook onion for 2 minutes to soften.
In a mixing bowl, beat eggs with a whisk. Add in butter, sugar, salt, pepper and milk. Blend well then whisk in cornstarch. Stir in onion and corn. Pour mixture into prepared dish.
Microwave on HIGH for 5 minutes.
Stir. Mixture will be semi-chunky looking.
Microwave on HIGH for another 5 minutes.
Stir. Mixture will be really chunky - smooth out as best you can.
Microwave on HIGH for another 5 minutes. Let stand 5 minutes before serving.
Total cooking time - 15 minutes
Recipe was cooked using a 1000 watt microwave oven. Please adjust the times if your oven is of a different wattage.
