I’m going to talk to you about corn pudding. I am.
But there’s so much else to say today. This life is some kinda crazy.
It’s complicated, busy, hard, and then the clouds clear and the sun comes out, until it swings back the other way again. It’s always a balance, but it seems to come in seasons, right? And I have to tell you. This has just been a really hard season for so many of our people.
Last night we attended the funeral for Bjork’s precious aunt Glori, to celebrate the full and joyful life she lived and the mark she left on the world. Glori was diagnosed with early onset Alzheimer’s disease at age 53 and after living with it for more than five years, she left this physical world and went home. She will be remembered for being smart, like, college professor smart, and funny, with a loud and confident laugh, and movie-star beautiful. When I think about her, I always just think about her name. Glori. Can’t you just imagine her?
I’m writing a little about Glori today because her story is on my heart, and it’s hard to write about something, ahem Thanksgiving corn pudding, when your heart is full with something so much deeper. I’m also sharing about her because I think stories like Glori’s remind us about what’s important and inspire us to live better.
“She liked being reminded of butterflies. She remembered being six or seven and crying over the fates of the butterflies in her yard after learning that they lived for only a few days. Her mother had comforted her and told her not to be sad for the butterflies, that just because their lives were short didn’t mean they were tragic. Watching them flying in the warm sun among the daisies in their garden, her mother had said to her, see, they have a beautiful life. Alice liked remembering that.”
This beautiful quote is from a book called Still Alice by Lisa Genova about a woman living with early onset Alzheimer’s disease. I actually read this book a few years ago, when Glori was first diagnosed, and it was incredibly moving, probably mostly because the main character Alice reminded me so much of Glori. If you have an open heart to the experiences of people living with dementia and a box of Kleenex at the ready, I highly recommend it. Highly, highly.
I guess it all kind of comes full circle in a weird Thanksgiving corn pudding kind of way because this is a recipe that will most likely be shared during the holidays with family and friends as we celebrate the things we’re thankful for. Things like comforting food, time with our favorite people, and health.
This recipe is actually a variation old favorite from our neighbors growing up in small town Minnesota. The original version had a box of Jiffy mix and a nice heaping cup of sour cream. For this new version, healthy is a stretch, but it has a made-from-scratch cornmeal base and Greek yogurt instead of sour cream. And BOOM. It still embodies the delicious home baked creamy corn pudding thing. Two thumbs up.
We’re talking buttery, creamy, just slightly sticky and a little bit sweet, and the golden onion crunchification of the top layer is a force to be reckoned with. Corn pudding is my contribution to family Thanksgiving this year, and with our crew, we always, always, always, always eat the whole pan. None left. Always. It’s a crowd-pleaser and there’s no getting around it.
Happy early Thanksgiving to you! I’m grateful that we can share real life.
This creamy corn pudding with crispy onions and herbs is perfect for Thanksgiving. It is so simple and comes together in a flash.
Ingredients
Scale
2/3 cup yellow cornmeal
2/3 cup flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons oil
1 cup light sour cream or Greek yogurt (I used a half cup of each)
1/2 cup salted butter, melted
1 egg
1 15-ounce can regular corn, drained
1 15-ounce can cream style corn
1/2 teaspoon salt
1 1/2 cups crispy onions (I buy the ones in the salad section)
1/2 cup fresh chopped parsley or other herb of choice
Instructions
Preheat the oven to 350. Combine the cornmeal, flour, baking powder, sugar, salt, and oil in a bowl. Work the mixture with a fork until no longer clumpy.
In a separate bowl, whisk the Greek yogurt, sour cream, butter, and egg until smooth. Add the corn, cream corn, and dry mix from step one, and stir until just combined.
Pour into a greased 9×13 baking dish and bake for 30 minutes. Remove from oven, top with crispy onions, and return to oven for 5 minutes. Remove from oven and let stand for 10 minutes. Sprinkle with herbs before serving.
Notes
Nutrition information is for the corn pudding without toppings.
So glad this recipe’s become a holiday tradition for your family! We actually just made an updated version of this recipe if you want to check it out! https://pinchofyum.com/corn-casserole
Lindsay,
You are really cute and funny. You got the whole blog thing down. I want to try all your recipes mainly because of your awesome describing talent!
On a more serious note…you and Bjork have been on my prayer list since sweet Afton entered the world. You remain there. Thank you for courageously living your lives allowing others glimpses into the hard, hard stuff and yet inspiring others at the same time.
May your Thanksgiving be full. Hope-full, peace-full, and rest-full.
Right after you are done with your mad cooking skills:)
Lindsay…you are the 1st place I got to look for a new recipe…
You also add warmth & a certain aliveness…
Not only do I get awesome new food, you wake up parts of me to want to connect to the people in my life, both here, & gone…
thank you from the bottom of my soul, & my tastebuds !
Rose
keep up the wonderful !!!
So sorry for your family’s loss. Such an unfortunate fate for such a young woman. Sounds like she was a beautiful person.
On the corn pudding note…O…M…G. I never liked the sound of creamed corn, until I met my mother in law. She made it for Christmas one year and now I am in love. But this seems like just another level of YUM. Top things with fried onions and you won me over.
I noticed salt is listed twice.
I’ve never tried corn pudding before, and I kinda like it. It was EXTREMELY easy to make. Next time I’ll make it with a higher corn to creamy pudding ratio.
Thanks Lindsay!
I know this is an old(er) post…but I found it today because of your ‘what food bloggers write about’ post.
My mother-in-law was diagnosed with early onset Alzheimer’s at age 58, and died about 2 years later. It is such a terribly cruel disease, and even more so when it hits so young.
The book Still Alice is amazing. We cared for my mother-in-law, and the way the book describes the disease is so spot on.
Anywho…hugs to you guys!
Yes, it is an amazing story. There is so much power in feeling like the journey is at least partially understood and recognized by a larger group of people. Thank you for sharing your story Chelsea!
Lindsay…I don’t know how I missed this post because I do follow y’all, but I found it just when I needed to I guess. My husband was diagnosed with Lewy Body Dementia with Parkinsons last year. I retired from my gourmet food business of almost 30 years to take care of him. Food was such a part of my life and suddenly not having the connection left a hole that now is filled by my blogging about food! Food does fill us in more ways than one.
Thanks for sharing, sometimes the stories are more important than the recipe.
My dad is a Minnesota boy, and his favorite dish at Thanksgiving was always Escalloped Corn. It’s not my favorite, but this post reminded me of it. I’ll make it for him this year. I won’t always be able to do that, will I?
Blessings to your family. What a beautiful tribute to Glori.
I’m so sorry for your loss. Alzheimer’s is such an incredibly cruel disease for all of those involved. I read Still Alice on a beach in Costa Rica and cried my eyes out while laying on the sand. It’s a beautiful book.
And on the brighter side of things, I can’t wait to make this corn pudding.
So sorry for you and Bjork’s loss. Working in healthcare, Alzheimers is one of the most diffiuclt diseases to see. I also read Still Alice a couple of years ago and it gave such great insight into Alzheimers, especially early-onset. I’m so glad you have wonderful memories of Glori!
What a beautiful story- sounds like Glori was a dynamic woman. I love how food memories can be so strong and help remind us of those who have gone before us. Sending warm thoughts to your and Bjork from DC!
Rachel
Nice Article Creamy Corn Pudding with Crispy Onions and Herbs this is good informaction
Good Informacion
this is the, like… 7th? 8th? year that i’ve made this for the holidays
in our home it has been dubbed the classerole, because herbs make things ~classy~
So glad this recipe’s become a holiday tradition for your family! We actually just made an updated version of this recipe if you want to check it out! https://pinchofyum.com/corn-casserole
What’s your recommendation for baking this corn pudding in advance and reheating?
We haven’t tried this yet, but we’d probably reheat at 350 for at least 20 minutes to make sure everything is heated through!
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I love this recipe. Tasty and inexpensive – perfect for a potluck! I’ve made it twice and gotten several compliments. Thank you!
Lindsay,
You are really cute and funny. You got the whole blog thing down. I want to try all your recipes mainly because of your awesome describing talent!
On a more serious note…you and Bjork have been on my prayer list since sweet Afton entered the world. You remain there. Thank you for courageously living your lives allowing others glimpses into the hard, hard stuff and yet inspiring others at the same time.
May your Thanksgiving be full. Hope-full, peace-full, and rest-full.
Right after you are done with your mad cooking skills:)
Lindsay…you are the 1st place I got to look for a new recipe…
You also add warmth & a certain aliveness…
Not only do I get awesome new food, you wake up parts of me to want to connect to the people in my life, both here, & gone…
thank you from the bottom of my soul, & my tastebuds !
Rose
keep up the wonderful !!!
What type of oil do you recommend using? Olive oil? Looks amazing!!
Most mild-tasting oils would work fine. We used vegetable oil.
So sorry for your family’s loss. Such an unfortunate fate for such a young woman. Sounds like she was a beautiful person.
On the corn pudding note…O…M…G. I never liked the sound of creamed corn, until I met my mother in law. She made it for Christmas one year and now I am in love. But this seems like just another level of YUM. Top things with fried onions and you won me over.
Thanks Amanda! It’s a must-make every year for us!
I made this for Thanksgiving this year – it was a huge hit. And everyone requested it be part of the “regular” holiday rotation. Thanks for sharing!
That’s awesome! I’m so happy to hear that. Thanks so much Rachel!
I noticed salt is listed twice.
I’ve never tried corn pudding before, and I kinda like it. It was EXTREMELY easy to make. Next time I’ll make it with a higher corn to creamy pudding ratio.
Thanks Lindsay!
I know this is an old(er) post…but I found it today because of your ‘what food bloggers write about’ post.
My mother-in-law was diagnosed with early onset Alzheimer’s at age 58, and died about 2 years later. It is such a terribly cruel disease, and even more so when it hits so young.
The book Still Alice is amazing. We cared for my mother-in-law, and the way the book describes the disease is so spot on.
Anywho…hugs to you guys!
Yes, it is an amazing story. There is so much power in feeling like the journey is at least partially understood and recognized by a larger group of people. Thank you for sharing your story Chelsea!
i am making this dish for tomorrow, looks amazing. i wonder if i can make it ahead of time tonight and bake it in the morning.
Yep!
Lindsay…I don’t know how I missed this post because I do follow y’all, but I found it just when I needed to I guess. My husband was diagnosed with Lewy Body Dementia with Parkinsons last year. I retired from my gourmet food business of almost 30 years to take care of him. Food was such a part of my life and suddenly not having the connection left a hole that now is filled by my blogging about food! Food does fill us in more ways than one.
Thanks for sharing, sometimes the stories are more important than the recipe.
Wow. This just brings tears to my eyes. The connections that we can find with others in these hard experiences is invaluable. Thanks for sharing Tina!
Do you think this can be prepared ahead of time at all?
Yep, just prep the ingredients for the corn and then refrigerate the batter until you’re ready to bake it.
My dad is a Minnesota boy, and his favorite dish at Thanksgiving was always Escalloped Corn. It’s not my favorite, but this post reminded me of it. I’ll make it for him this year. I won’t always be able to do that, will I?
Blessings to your family. What a beautiful tribute to Glori.
What a sweet comment. Thanks Jessica! I hope your dad loves the corn this year. 🙂
I’m so sorry for your loss. Alzheimer’s is such an incredibly cruel disease for all of those involved. I read Still Alice on a beach in Costa Rica and cried my eyes out while laying on the sand. It’s a beautiful book.
And on the brighter side of things, I can’t wait to make this corn pudding.
You and I both. Although I think I was just laying on the couch. 🙂 Thanks for the comment!
So sorry for you and Bjork’s loss. Working in healthcare, Alzheimers is one of the most diffiuclt diseases to see. I also read Still Alice a couple of years ago and it gave such great insight into Alzheimers, especially early-onset. I’m so glad you have wonderful memories of Glori!
I believe it. Thank you for your sweet comment Taylor! Keep up the wonderful work you do in healthcare.
What a beautiful story- sounds like Glori was a dynamic woman. I love how food memories can be so strong and help remind us of those who have gone before us. Sending warm thoughts to your and Bjork from DC!