I am continually impressed by the wealth of content at the Joy of Kosher site. So when they asked me to develop a corn pudding recipe for Thanksgiving and Hanukkah, I was thrilled. I wanted to make a creamy corn pudding that was dairy-free, as well as gluten-free, so it could be served with a kosher Thanksgiving dinner.
While most corn puddings are rich with butter, cream and milk, and some are thickened with flour, this corn pudding is custardy and creamy without gluten or dairy. The light texture makes it a good complement to a hearty turkey dinner. (I only wish the photo had turned out better. I hate it when the sky is gray by 4pm in winter and there’s no natural light left for photos, leaving a glare from overhead lights.)
The creamy, custardy texture comes from coconut milk (the richer canned coconut milk, not the boxed, more watery coconut milk drink). The coconut flavor is subtle, with the standout taste being the taste of crisp corn. Fresh corn kernels cut off the cob work best, but since you’re not going to find fresh corn in November, frozen corn works too. I have to thank my mother for the idea for this recipe, and for the idea of adding coconut milk. (Thanks, Mom.)
The eggs give the pudding a light, soufflé-like consistency, studded with nuggets of golden corn. It may seem fussy to bake the pudding in a water bath, but I tried this recipe both with and without a water bath. I found that using a water bath (baking the dish set in a larger pan surrounded by hot water) is the way to go. It insulates the soufflé, cooks it evenly and gently, and prevents it from falling and deflating.
On this Thanksgiving, that’s something to be thankful for.