My Mother's Corn Casserole
1 can of corn - Creamed Corn is preferred but we can get it here so sometimes I smash it with a hand blender.
(with today's smaller cans I use between 1 and 2 cups of corn depending on the size of the dish)
2 eggs
1/2 to 1 cup of milk
2 tbsp or four or cornstarch
1/4 to 1/2 tsp salt to taste
1/4 to 1/2 tsp pepper to taste
Saltine crackers or bread crumbs (about 1/2 cups depends on the size of your dish)
1 tbsp (approx) of butter
This is a really just a corn custard and the amounts are adjustable to the size of the dish you are using, I usually use a medium size pyrex bowl or 8 by 8 or 8 by 9-inch silicon pan.
First smash the saltine crackers into crumbs or just use left over bread to make bread crumbs
Mix with melted butter to make a nice crumble - for a vegan or prep version use olive oil
Line the bottom of your pudding dish
Directions beat eggs with an egg beater or whisk, add milk and keep mixing, add flour and stir a bit more, now add the can of corn (an option you can also add a bit of melted butter but I don't usually).
Now place the entire mixture into the bowl on top of the cracker/bread crumb "crust" and back in a low oven (about 325/150) for about an hour until a toothpick come out clean.
This tends to cook better if you place the pudding/casserole dish into a larger pan of water during the cooking process.
To make a gluten-free version of this, omit the crackers/bread crumbs (or use a gulten-free version) and use the corn starch (or rice flour) instead of the wheat flour.
This was one of my favorite foods as a child and I still make it a lot.
"Mike" in Canada that does lovely You Tube cooking videos many from old cookbooks found and made a nearly identical recipe from a depression eara 1930s American cookbook so that may be where it comes from.
Sometimes I add a light cheese to the top, like Mozerrlla and a variation can be made with a bit of Italian/Pizza Sauce and cheese on top but I don't do that often, my mother would be horrified. She would also be horrified at adding garlic which I have done, but I decided I like it better without.
Feel free to experiment, these are great ways to use up eggs and the basic dish of eggs/custard with vegetables had a big place in pre 1950s American cooking, and Italian as well from what I can tell.
