Cooking with Caroline - Happy Thanksgiving

Here at the Tulsa Ballet studios, our halls have been filled with the patter of little mice feet as we prepare for The Nutcracker season. But before the mice and soldiers go off to battle beginning December 10th at the PAC, they're enjoying a short break with their families for Thanksgiving.

Our own Office & Facility Manager Caroline Crain shared with us one of her favorite Thanksgiving recipes - her Grandmother Owen's Corn Pudding. It's a family favorite as her 93 year old father asks for it every year. 

Corn Pudding

1 No. 2 can cream-style corn

1-1   ½ cups whole corn (frozen or fresh – NOT canned)

1T sugar

1 tsp salt

3 T melted butter (not margarine)

5         eggs, well beaten

3 cups whole milk (or 2 cups milk & 1 cup ½ & ½ )

1 T chopped pimento

1 T corn starch

1 T cold water

• Combine corn, sugar, salt, butter, pimento, eggs and milk.  Dissolve cornstarch in water and stir into corn mixture.

• Pour into a greased, shallow 2 quart baking dish.  Bake at 350 degrees for about 1 hour or until custard is firm. It should be a light golden brown on top.

• Yield 6-8 portions.  I usually double this and put it in a regular 9x13 pyrex dish.

This is a very lovely, light custard.  And it’s still good, rewarmed as a leftover. Have a happy Thanksgiving and see you at Nutcracker!