Golden sweet corn seems iconic at Thanksgiving, a symbol of the harvest. Corn side dishes are a pleasant foil to other more hearty, starchy fare on the Thanksgiving table.
Thanksgiving is all about traditions — traditions of family, traditions of gratitude and traditions of food.
For some families, Thanksgiving dinner is not complete without a creamy corn pudding. But if you’re having turkey on the table, you need a pareve, non-dairy side, not a corn pudding rich with butter, cream and milk.
This gluten-free, pareve corn pudding — inspired by a Cook’s Illustrated dairy recipe — has a creamy, custardy texture that comes from coconut milk (the richer canned coconut milk, not the boxed, more watery coconut milk drink). The coconut flavor is subtle, with the standout taste being the taste of crisp corn. Fresh corn kernels cut off the cob work best, but since it’s hard to find fresh corn in November, frozen corn works too.
The eggs give the pudding a light, soufflé-like consistency, studded with nuggets of golden corn. It may seem fussy to bake the pudding in a water bath, but we tried this recipe both with and without a water bath. We found that using a water bath (baking the dish set in a larger pan surrounded by hot water) is the way to go. It insulates the soufflé, cooks it evenly and gently, and prevents it from falling and deflating.
Now that’s something to be thankful for.
Here is the full recipe for my Corn Pudding.