Corn pudding the Ukrop’s way
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Ukrop’s Corn Pudding
Preheat oven to 300°.
Combine 3 cups of the milk and the butter in a large sauce pan or pot. Slowly bring to a low boil; reduce heat.
In a mixing bowl, combine the remaining 1 cup of the milk and the flour; mix well.
Strain mixture through a mesh strainer into the simmering milk and butter mixture, mixing constantly.
When mixture begins to thicken remove from heat and add the sugar, salt, and corn; mix well.
Slowly add the beaten eggs into mixture stirring constantly, continue to mix for 1 minute.
Coat a heatproof glass baking dish with nonstick cooking spray.
Pour corn custard into dish.
Bake uncovered for approximately 60 to 70 minutes or until pudding is slightly firm to the touch, but not loose.
Recipe may be doubled or tripled.
Reader Mahlet Bluford wrote awhile back, asking for a recipe for corn pudding.
"I am looking for Ukrop's corn pudding recipe or one similar to it," she wrote. "I make corn pudding, but I can never get the consistency quite right. My corn pudding is tasty, but liquid from the corn and milk fills the dish once I scoop the corn pudding out for serving."
To help Bluford, I contacted Ukrop's, figuring the grocery chain wouldn't want to reveal its recipe but hoping it might offer a similar alternative.
Ukrop's spokeswoman Susan Rowe graciously responded with the chain's very own recipe, which had been scaled down for home cooks by Ukrop's executive chef Tom Pearce.
Bluford was thrilled.
"I will cherish this recipe," said Bluford, who teaches English at Armstrong High School.
She plans to make the corn pudding at her next big holiday meal, but I wanted to find out sooner how it was, so I made it to take to a potluck dinner I recently attended. It was quite easy and very good. Those who sampled it enjoyed it. It works best to cook and serve immediately, but I had made it the night before and it heated up just fine.
Contact Bill Lohmann at (804) 649-6639 or
.
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Reader Reactions
Jan.21 edition “Food” section - Pages 3/4 were printed on those disgusting “half pages”, so the articles next to the inside were cut off, ruining recipes on both sides. Please pass along, to whoever is responsible, this subscriber’s displeasure with these remnants of paper they’re using to print our Times-Dispatch.
Thank you.
pwhkrh
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