Corn pudding

Great with turkey, venison, or duck – or with sauteed mushrooms, or squash

Cut the sweetness of this pudding with something strong-tasting. Add cranberries, applesauce, or zucchini for a great dinner.

How to make corn pudding:

In a medium-sized saucepan, boil four cups of water. Preheat the oven to 425. Slowly add one cup of polenta (coarsely ground cornmeal) and stir with a wooden spoon for one minute. Turn off the heat and let it sit while you separate three eggs. Mix the yolks into the polenta, along with a cup of raw corn kernels, a teaspoon of salt and half a teaspoon of red chili pepper flakes. Beat the whites until they are fluffy, and gently mix them into the polenta. Pour all this into a greased baking pan and bake until set, about fifteen minutes. Serve hot, drizzled with a little maple syrup if you like.

Vegetarian or vegan?

Yummy and vegetarian. A good meal to have for dinner as a family, or to serve when people come over. You can have it done when the guests arrive, and just keep it warm to serve it whenever you like.

Can I keep this for later?

This will be better fresh, I think.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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