is a side dish, but if you add sausage to it, it could be the main dish. I once made it and ate the whole dang thing all by myself, and that is how good it is. Corn Pudding is often served with greens, but rarely with another vegetable or with rice. It's that rich all by itself, along with any Sausage you wish, especially...and the collard greens, of course.
Butter up a baking dish bottom and sides and coat the whole inside of a three quart baking pan with fine bread crumbs...preheat the oven to 375 degrees. cut and scrape, including all the 'milk', four or five ears of sweet corn into a bowl... in a large frying pan, over medium heat, dash in some olive oil, about a scant quarter teaspoon of cayenne pepper, a teaspoon and 1/2 of sea salt (or without iodine in it), and the corn. Saute it all for about five minutes, add in chopped up bacon - about six slices - and saute until they crisp up...then add about a cup of diced yellow onions, a half cup of diced bell pepper: cook until they are tender. turn the heat off. now, whisk together two cups of heavy cream and one cup of whole milk and a half cup of fine cornmeal, a quarter cup of white sugar, two tablespoons of black pepper, a teaspoon of oregano, minced garlic as you wish, a half cup of grated Parmesan cheese and a full quarter teaspoon of grated nutmeg. mix the corn mixture with this mixture and pour the whole mass in the baking pan. Bake forty minutes. Serve hot right away. Most folks serve them into Ball shapes with a large ice-cream scoop - but you can slice it nicely, too! It is So Delicious!
Here's the Poem:
Corn Puddin' is the best of meals
Don't know why. Can't say why...
Something Comfort. Something Good.
Warms you like a meal should, and
You can eat it all alone or with them
Greens all vinegar-sweet and you can
Fill your belly up with Boudin -
Fine to eat...with Corn Puddin'...
With Corn Puddin', Joe -
With Corn Puddin'....
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