Looking down at my 6th day of eating thanksgiving leftovers lunch, I am getting a little weary, but one bite reminds me that it is all just so good! (kudos to my mother for making amazing apple-leek-chestnut stuffing). The final menu went like this: roasted seitan with mushroom gravy, mashed potatoes, creamed spinach, corn pudding, stuffing, cranberry-jalapeno chutney, and brioche rolls. I actually completely forgot the green beans in my fridge, and I decided to make the gnocchi the next day when we could actually enjoy them.
The stuffing and gravy were my clear favorites, but the corn pudding has something magical about it. I had frozen the corn from our summer farm share, which I think made a big difference. I wouldn’t even bother to make this with frozen corn. Here is my (first) plate at thanksgiving, the corn pudding is in the foreground, kinda blurry, but you get the idea….I was in total food coma after this.
Here’s how to bring the magic to your home (courtesy of epicurious):
10 to 12 large ears of corn, shucked
4 tablespoons (1/2 stick) butter, divided
2 cups chopped onions
1 cup chopped celery
2 1/2 teaspoons coarse kosher salt, divided
4 large eggs, separated
1/2 cup crème fraîche/sour cream/whole milk yogurt/half and half
1/8 teaspoon freshly ground black pepper
Cut corn from cobs, about 4 cups.
Preheat oven to 425°F. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 teaspoon coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.
Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, crême fraîche, 1/8 teaspoon pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.
Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.
Bake pudding 15 minutes. Reduce oven temperature to 350°F. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.