Making the “corn stuff”

Traffic sign alerting drivers for Amish Buggie...

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When the kids were little (and truth be told, even before we had kids) we loved taking an overnight trip into Pennsylvania Dutch country.  (Did you know that they are really of German origin, not Dutch…the Dutch being an Americanization of Deutsch.)  We’d hit every attraction and our favorite place to stay was the Red Caboose Motel…made up entirely of—you guessed it—cabooses.  The restaurant was a restored dining car that even was set up to rock and move like an actual train.

We had two favorite dining spots.  An all you can eat “Amish” buffet http://www.millerssmorgasbord.com/ and a farm restaurant whose name I can no longer recall, where dessert was always served first!

Naturally, with my obsession with cookbooks, I purchased several Amish and Mennonite cookbooks, with recipes notable for their heartiness and simplicity.  I’ve made many of the recipes over the years, and adapted them to our taste.  But one that is another family staple is corn pudding.  The Daughter would always ask for “the corn stuff”, yet another sweet side dish.

When I emailed the kids this year’s Thanksgiving menu, asking them if there was anything I omitted, she immediately emailed back “mom, make the corn stuff.”  I said you mean the corn pudding, and her reply was “It will always be corn stuff to me.”

CORN STUFF

4 tablespoons butter

1/2 cup all-purpose flour

1/3 cup sugar

1 teaspoon salt

1 cup milk

1 can (approx. 15 ounces) cream-style corn

1 can (approx. 15 ounces) whole kernel corn, or about 2 cups frozen thawed

3 eggs, separated

Heat oven to 350°.

Butter a 2 quart casserole and set aside.

First make a roux:  melt butter in a saucepan over medium-low heat; add flour, stirring until mixture is well blended but don’t let it brown.  Stir in milk slowly.

Add  sugar and salt. Cook, whisking constantly, until smooth and thickened.

Remove from heat and stir in both the cream-style and kernel corn.

Lightly beat egg yolks, and add to the corn mixture.

In a clean bowl, beat egg whites until stiff peaks form. Fold egg whites into the corn mixture.

Transfer to buttered casserole. Bake (uncovered) for about 35 minutes.  You want it to be set, but not dry.

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