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Wednesday: convo with J., corn pudding
Aug. 31st, 2022 02:25 pmI had an extremely delightful conversation with J. No major interruptions (school is in session!). Soooo fun.
I made corn pudding. J. says I made a dessert type corn pudding at the condo, and that I complained about the PITA of getting the kernels off the cob. I believe him — I just don’t remember it. It was stove top pudding, and involved brown sugar. He’s not a pudding fan, but it was apparently fine.
Anyway. Today I made the other kind of corn pudding, which I don’t think I knew about 20 years ago. 5 or 6 cobs, 2 eggs, a half cup of corn meal, some cob stock, a little honey, oil for the 9x9 pyrex, about a teaspoon of baking potassium, and a little cinnamon (hoping to sell the kids on this thing). I wound up cooking it at 400 (350 was not getting it anywhere). It developed a nice top, but stayed moist.
The cob stock is interesting. I’ve been making mushroom stock more consistently, then reheating it with bones from chicken that we eat, to get the chicken flavor in it. This is the first time I’ve made cob stock and then turned around and used it immediately for a dish involving the kernels from that cob. Absolutely worthwhile. I had used cob stock for the risotto, I think. Doing this kind of, well, it’s otherwise going into the compost / trash type of stock and layering it over time has changed the way I think about stock. I mean, I _knew_ this was a thing people did, but I persisted in having in my head the idea of making vast quantities of stock ahead of time and then freezing it in smaller amounts and using it over time. And I _refused_ to do the vast quantities of stock, so I just didn’t really do stock. Now that I’m actually doing _small_ quantities of stock, I cook with it all the time. Which means that I’m finally starting to see the appeal of making large amounts ahead of time. *sigh*
I made corn pudding. J. says I made a dessert type corn pudding at the condo, and that I complained about the PITA of getting the kernels off the cob. I believe him — I just don’t remember it. It was stove top pudding, and involved brown sugar. He’s not a pudding fan, but it was apparently fine.
Anyway. Today I made the other kind of corn pudding, which I don’t think I knew about 20 years ago. 5 or 6 cobs, 2 eggs, a half cup of corn meal, some cob stock, a little honey, oil for the 9x9 pyrex, about a teaspoon of baking potassium, and a little cinnamon (hoping to sell the kids on this thing). I wound up cooking it at 400 (350 was not getting it anywhere). It developed a nice top, but stayed moist.
The cob stock is interesting. I’ve been making mushroom stock more consistently, then reheating it with bones from chicken that we eat, to get the chicken flavor in it. This is the first time I’ve made cob stock and then turned around and used it immediately for a dish involving the kernels from that cob. Absolutely worthwhile. I had used cob stock for the risotto, I think. Doing this kind of, well, it’s otherwise going into the compost / trash type of stock and layering it over time has changed the way I think about stock. I mean, I _knew_ this was a thing people did, but I persisted in having in my head the idea of making vast quantities of stock ahead of time and then freezing it in smaller amounts and using it over time. And I _refused_ to do the vast quantities of stock, so I just didn’t really do stock. Now that I’m actually doing _small_ quantities of stock, I cook with it all the time. Which means that I’m finally starting to see the appeal of making large amounts ahead of time. *sigh*