I know that I have not been posting in a while, but that is because we received some bad news a few weeks ago. My wife was diagnosed with breast cancer, so things have been a little bit fraught of late, what with hospital visits and waiting for her to get appointments for chemotherapy and then surgery.

Because of Christmas things are now on hold until the 13th of January and we are waiting. Things are quite bad, but my wife's spirits are good and for now we have decided to try and maintain things being as normal as possible. So I am returning to making postings on my blog and website over the Christmas period.

As you might imagine, we have both been craving a little comfort food, so today's recipe is a classic American one for a corn pudding. Essentially creamed corn in a custard base. This is a traditional American accompaniment for festive holiday meals, particularly Christmas, Thanksgiving and Easter.

I was originally going to post this as a Thanksgiving recipe, but I am posting it now as a Christmas recipe instead.

Serves: 8
Corn pudding: creamed corn and sweetcorn in a sweetened custard base, a classic American accompaniment


400g (15 oz) tin of creamed corn
400g (15 oz) tin of sweetcorn, drained
6 tbsp salted butter
50g (4 tbsp) brown sugar
6 tbsp plain flour
4 large eggs
1 tbsp baking powder


Mix together the creamed corn, drained sweetcorn, sugar and eggs in a bowl. Beat until the ingredients are thoroughly combined.

Melt the butter in a small pan (or a microwave) and stir into the corn mixture. Mix the flour with a little water to form a slurry then add to the corn mixture. Finally stir in the baking powder.

Turn the resultant mixture into a 2l (2 quart) casserole dish that's been well greased with butter.

Transfer to an oven pre-heated to 170ºC and bake, unlidded, for about 60 minutes or until the corn pudding is firm and the top is nicely golden brown on top.

When ready, the centre of the pudding should be just set and should not jiggle.

Serve hot as an accompaniment.

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