Funeral Food: Corn Pudding Revisited.

My mom is a hoot, as evidenced my her choice of reading material. Not too long ago, she talked me into reading a book with a rather bizarre title: Being Dead Is No Excuse: The Official Southern Ladies Guide To Hosting the Perfect Funeral. Say what?

Once I dug in, I found that the basic premise is so stinking true. Down here, if anything out of the ordinary happens to your family–someone passes away, a baby is born, someone has surgery–Southern ladies get to organizing meals on wheels. You’ll be fed for weeks after a tragedy.

The tired/sick/bereaved won’t be delivered just anything. Comfort food is requisite. Recipes generally start with a stick of butter or one can cream of fill-in-the-blank. Read the book to find out how Baptist recipes differ from Methodist. Hilarious.

I first had green bean casserole (the kind with the onion rings on top) after my grandfather passed. It was on a similar occasion that our family was introduced to corn soufflé.

This corn pudding is too thick to be creamed corn, but too loose to be cornbread. It’s heaven. We loved it so much that my mom snagged the recipe, and it came into the rotation at our dinner table. May I present to you <———— exhibit A, the recipe handwritten by my mom. Please note:

  • An entire STICK of butter in a dish that serves approximately 8 side dishes
  • Jiffy cornbread mix, containing lard, amongst other unpronounceables
  • Canned veggies, horrible in the sodium department.

Recently, I decided to do what any self-respecting kitchen experimenter would do. I sought out to revamp the recipe, making it worthy of something other than a funeral or Thanksgiving.

Ladies and gentlemen, I am feeling very smug. I have conquered corn pudding. I did the math and my version has less than half the calories and 1/3 the fat of the original. Dare I say it tastes even better? Take that, funeral food.

 

*Remove corn kernels from the ear. May I suggest this technique?

*Set 2 cups of corn aside. Throw all the rest of your ingredients into a high speed blender or food processor.

*Blend until smooth, then stir the reserved corn into the batter.

*Spray the heck out of a 8×8 pan or casserole dish. Pour the batter in and bake at 375 for 40 minutes.

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3 thoughts on “Funeral Food: Corn Pudding Revisited.

  1. Pingback: Vibrant Chili to Feed a Crowd. | The Veggie Vore

  2. Pingback: What Do I Feed a Vegetarian for Thanksgiving Dinner? | The Veggie Vore

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