Corn Pudding

Need ideas for fresh corn? Bored with the canned corn in the pantry? Tired of creamed corn or the corn veggie medley headlining as a side dish? Corn Pudding is the answer. This unique dish from River Road Recipes IV: Warm Welcomes can be dressed up or dressed down for any occasion. Serve it as a side dish or on its own as an appetizer dip for veggies, chips, and/or crackers.

Corn Pudding, River Road Recipes Blog

Photo: Kaela Rodehorst Photography

Also, for experienced cooks this recipe offers the opportunity to add another use for ramekins.   If unfamiliar with a ramekin, the Corn Pudding recipe is a great way to be introduced to using them. A ramekin is a small porcelain dish for baking and serving an individual portion of food. Many Louisianans are familiar with the white porcelain dish that restaurants use to serve a Soufflé, an Au Gratin, or a Crème Brule in; that white porcelain dish is a ramekin.

Corn Pudding (RRR IV, Pg. 122 )

  • ¾ cup heavy Cream
  • ¾ cup milk
  • 2/3 cup unsalted butter; melted and cooled
  • 1 ½ tablespoons sugar
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 5 eggs; lightly beaten
  • 3 cups fresh or frozen corn

To prepare, the recipe is as follows: coat the bottoms and sides of twelve ½ -cup ramekins with butter. Whisk the heavy cream, milk, 2/3 cup butter, sugar, salt, pepper, and eggs in a bowl until blended. Stir in the corn. Divide the corn mixture evenly between the prepared ramekins.

Arrange the ramekins in a baking pan just large enough to hold them. Add enough hot water to the baking pan to reach halfway up the sides of ramekins. Bake at 350 degrees for 50 minutes or until the tops are slightly puffed, golden brown and firm to the touch. Remove the ramekins to a wire rack and let stand for 5 minutes. Run a sharp knife around the edges of the ramekins and invert the puddings onto individual dinner plates. Serve immediately. Serves 8 to 12.

Spinach Madeleine

Spinach Madeleine, the recipe that put the first Junior League of Baton River Road Recipes Cookbook on the map! This savory and bubbly warm dish is now a wonderful traditional favorite for family gatherings, potlucks and supper clubs all around our great state for 50 plus years.

Spinach Madeleine

Spinach Madeleine can be served as a warm appetizer dip with toast points or cocktail crackers, as well as, a flavorful side dish complimentary to many main dishes. Remember, Spinach Madeleine also freezes well. So consider when preparing, double the recipe and freeze half.

This dish is also a good way to introduce spinach to those who might be reluctant to try green veggies. The blended flavors and spices are sure to please even the most doubtful of picky eaters.

The original recipe calls for a roll of 6 ounce of Jalapeno cheese. Kraft Foods no longer makes the product so we have substituted 4 ounces of Velveeta cheese, cubed, and 2 teaspoons of minced jalapenos!

Spinach Madeleine

  • 2 packages frozen chopped spinach
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 2 tablespoons chopped onions
  • ½ cup evaporated milk
  • ½ cup vegetable liquor (the liquid reserved from cooking the spinach)
  • ½ teaspoon black pepper
  • ¾ teaspoon celery salt
  • ¾ teaspoon garlic salt
  • Salt to taste
  • 1 teaspoon Worcestershire sauce
  • 4 ounces Velveeta cheese, cubed
  • 2 teaspoons jalapeno, minced
  • Red pepper to taste

Cook spinach according to directions on package. Drain and reserve liquor. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion, and cook until soft but not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasonings, jalapenos, and cheese which has been cut into small pieces. Stir until melted. Combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered breadcrumbs. The flavor is improved if the latter is done and kept in the refrigerator overnight. This may also be frozen.

Serves 5 to 6.