And, go—

If the Friendsgiving feast that I’m planning is going to be a success this Saturday, I have a lot to accomplish.

A lot.

Let’s go through the list, shall we?


  • Defrost a turkey.

  • And, er, figure out how to cook it properly. (Maybe I shouldn’t admit this?)

  • Come up with the rest of my menu.

  • Groceries. Laundry. Holiday Shopping. Cleaning. Blah, blah, blahing. (In theory, this will all get done. In practice, it’s pretty to think so.)

  • Find dehydrated corn, so that I can make Momofuku corn cookies. (Increasingly unlikely)

  • Take a serious look at the menu, cutting three items off, rather than adding four more. (I think that it’s safe to say the Corn Cookies might be the first thing to go.)

  • Begin cooking.

  • Finish cooking.

  • Be a relaxed host.

I could go on, but I’d imagine that it’s a little boring for you and overwhelming for me.

At any rate, I think it’s safe to say that this is my least thought out dinner, yet.

So, the menu is mostly in the planning stages—there’s bread to be baked and left out to stale for stuffing, flavorings to be determined.

Mind you, the whole point of Friendsgiving is to relax with friends, so the key here is finding the rhythm to get the cooking started and slough off what’s felt like the longest. week. ever.

The recipe for corn pudding that follows is my way in—it’s a family favorite, tried and true, and straddling the line between sweet and savory so well that it could be served at any course. So, if the pumpkin custard that I’m considering making for dessert doesn’t pan out, I have a back up. And, if it does, I have leftovers for breakfast the next day.

Not a bad result for less than 45 minutes worth of effort if I do say so myself. Or, put more bluntly: there’s no reason you shouldn’t make corn pudding immediately.

Corn Pudding

2 cans corn kernels, rinsed and drained
1 can creamed corn
3 TBS flour, plus 1 tsp
1/2 cup sugar
1/3 cup whole milk
2 eggs, well beaten
4 TBS butter, melted

Preheat oven to 425 degrees Fahrenheit and grease a oven-proof casserole dish.

Shake corn kernels in a bag with 1 tsp flour until they are coated to prevent the kernels from settling to the bottom of the dish.

Combine all ingredients in the order that they are listed, making sure to mix continuously as the hot butter is being added in.

Pour the mixture into the greased casserole dish, and bake for 35 minutes at 425 Fahrenheit, until the pudding is golden.

Allow to cool slightly before serving.

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2 Comments

Filed under Meatless, Starch & Grains, Vegetables

2 responses to “And, go—

  1. Thanks! This is life changing.

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