8 recipes from Alabama cooks show the versatility of corn

By: Lenore Vickrey / Alabama Living

Marsha Gardner’s grandmother used to make her corn pudding many years ago, and “we always thought it was dessert,” the Florala resident recalled. But Gardner prefers to serve it as a side dish. “It’s something unusual that you don’t see every day,” she says.

The New York native, who was a caterer for 40 years before retiring, said she’d make it for church fellowship gatherings, where it was quite popular. “They would scrape the brown parts around the side,” she says.

She speculates that her grandmother probably had to make her own creamed corn from scratch, while today’s cooks can easily use the canned or frozen version. Even though she’s never made it for Thanksgiving dinner, the corn pudding would make a tasty accompaniment to turkey, with the sprinkling of cinnamon and nutmeg on top, giving it a sweet but spicy flair.

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