Feed The Resistance: Corn Pudding is paired with Narragansett Lager!

Monday was Indigenous Peoples Day, so in honor of that, I turned to my wife and asked for a good dish from her tribe.  She suggested Fresh Corn Pudding from an Oneida cookbook called “Three Sisters Cookbook.”  The recipe is incredibly simple – a couple of cups of corn kernels…3 eggs…some flour, salt, sugar, pepper, nutmeg, butter and milk…all mixed up and baked in the oven for an hour at 350.  What came out had a really nice custardy (is “custardy” a word?) texture, but was a bit too peppery for my taste.  I think next time I make it, I’ll cut the pepper in half (to 1/2 Tablespoon) and maybe put half of the corn through a food processor.

The beer that Dee paired it with was also made with corn – and she pointed out this beer was famously featured in the movie “Jaws”…Narragansett Lager.