Tangier Island—a remote community in the Chesapeake Bay accessible only by boat and small plane.  Watermen, crabbing, commercial fishing and a small tourism economy—all dependent on the bounty of the waters and the beauty of the island.  Corn pudding is a side dish staple down our way.  It’s usually a light, almost delicate custard with eggs, fresh corn and milk or cream.  This recipe, from an old Island community cookbook, appears to reflect the realities of isolated living in the ‘40s and ’50s.  While fresh corn and bottled milk may have been common on the mainland, island people relied more on canned goods.  This sweet, somewhat dense pudding has a nice caramelized top—almost dessert with dinner.

  • 2/3 cup sugar
  • 2 eggs slightly beaten
  • 1 tsp cornstarch
  • 1 small can creamed corn
  • 1-14 oz can evaporated milk
  • ½ stick butter, melted

To beaten eggs, add sugar and cornstarch and mix well.  Add milk and corn –stir to combine.  Put in buttered 8 ½” X 11” baking dish—spoon warm butter over the top.  Bake for 45-to 50 minutes at 400’.  Pudding is done when knife inserted in center comes out clean.

The Kitchen Hive

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