I love the name of this recipe. It makes me think of a fall table, set by candlelight, in front of a crackling fire.
I spent years looking for a traditional way to dress-up sweet corn for the holiday dinner table, and found this recipe in our local paper. Not a real custard, and certainly not a simple corn bread, it falls somewhere in between. Whatever the case, my family adores it - especially the men!
The recipe calls for a 2 quart round, or oval casserole dish, but I've made it in a 13 x 9 inch baking dish, so I could cut it into squares. Just be sure the pudding is fully cooked in the middle before removing it from the oven.
For a southwestern variation, add a small can of chopped green chilies (well-drained) when you add the corn.
1/2 cup melted butter
1/2 cup finely chopped onion
2 eggs, slightly beaten
16 ounces, whole kernel corn, drained of excess water
9 ounces corn muffin mix (like Jiffy)
1 cup sour cream
dash salt and pepper
Combine all of the above and transfer mixture to a buttered 2 quart casserole. Bake at 375 degrees for 35 minutes, or until pudding is set, and golden brown.