“You could usually find creamed corn at our Thanksgiving table,” says Chef Marc Taft of Chicken And The Egg in Marietta, Georgia. “As I grew up and started my culinary career, I looked for ways to enjoy the same traditions but raise them a few notches.” His own version of Corn Pudding, a simple custard with only two steps, now makes appearances on his adult Thanksgiving table and is a crowd pleaser, as are other Southern faves like fried green tomatoes, house made pimento cheese and turkey and dressing served seven days a week at his restaurant.
2 cups cream-style corn
3 T all-purpose flour
1 T butter, melted
2 tsp. sugar
1 tsp. salt3 eggs, well beaten2 cups whole milk
Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into a greased, 9X13 casserole dish. Bake for 45 minutes or just until center of custard is set. Note: Stir once in first 20 minutes of baking.