ISO: ISO TG Corn Pudding advice -- can it sit or be reheated? Help...

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mariadnoca

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So someone mentioned Ina's corn pudding doesn't reheat well and I'm wondering if I can still make some sort of corn pudding or not. (Can you tell I'm sorta craving it?)

I need to arrive dish in hand at no later than 2pm and we eat more like 6pm. So typically things get reheated or baked off after the bird comes out. (It's one oven with many things so I can't water bath there.)

So after the mention of Ina's maybe not working I dug around for Mom's recipe. I found 2, one with pimentos (I don't ever recall eating that) that was baked and one without which sounds more like what we ate. However that one is a water bath too.

It's been so long I don't recall making this ever, but I know Mom and I took corn pudding to TG back in the day. I can't ask her as her memory isn't what it was.

How reheatable is corn pudding and how would you do it? Micro? Oven? Make something else and give up on making corn pudding?

 
Advice

I guess none of them are ever quite as good as fresh out of the oven HOWEVER

I make Paula Dean's. I would slightly underbake it because my experience is that it is not as creamy when rewarmed, it's drier or something. I have always sworn by California Innovations bags - and while I don't love them as much as my CI bags of the past, they do make the large Racheal Ray carrier. Mine is not a RR but you can lay it flat and pull the handles to make it a casserole carrier. Use a couple of the hot packs, wrap it up well and it will probably still be warm but if you need, reheat in the oven slightly.

 
thanks for this advice Missy, I needed it too. This damn Yankee was

asked to bring it to the church Thanksgiving tonight and I have never made it in my life. Found a recipe that looks good and I'll give it a try.

 
I do have a thermal bag but are we talking corn pudding or casserole? (Need pudding advice)

I ask because you mention Paula Deen's recipe and a quick check online and the books I have, I only find a corn casserole recipe (vs. pudding) that cheezz mentioned above, which has cornbread in it. That I'm sure is much more stable a dish, but not the same. So I'm not sure if we are talking apples and oranges.

I do have a thermal bag and can bake it in a water bath at home, put/keep it in the bag but it would be sitting for 3-4 hours before serving, so it might need rewarming and do you think corn pudding (not casserole) would degrade?

 
T&T REC: Corn Pudding. The best! Leftovers re-heated beautifully

Combine:

3 Cups corn (fresh, if possible)
3 eggs, beaten
1 1/2 Cups heavy cream
2 Tbls. sugar
1/2 Tsp. kosher salt
1/8 Tsp. white pepper
1/3 Cup chopped chives

Butter 8" square dish, bake mixture, 350 degrees, 45-48 minutes. The chives make all the difference. Try to include them if possible.

 
aw sweetie, anything with 1.5 C of heavy cream is going to be good. You could have

poured this over your keyboard and folks would talk of your famous dish known as "CAPS LOCK CORN NUM LOCK Casserole."

 
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