Farm To Table Memories + A Corn Pudding Recipe!

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Previous generations were eating farm to table meals as a way of life. Memories and recipes those recipes continue on family tables today!

If you’ve ever worked on a farm, you probably have a deep appreciation for where food comes from (and the rest of us owe you a debt of gratitude!).

Growing vegetables and other crops is not easy!

Kay Bissette from Raleigh, North Carolina, grew up in a farming family and was enjoying farm-to-table meals way before it became trendy. Corn was a staple in her family’s fields and on their dinner table.

One particular dish became a Bissette family favorite:

“I grew up in the country, outside of Henderson, NC. We lived on what today would be called a working farm. We grew corn, soybeans, and tobacco. Plus, we always had an exceptionally large garden which included tomatoes, butter beans, snaps (string beans), peas and silver queen corn. Sometimes we had okra, potatoes, or cabbage.”

“There was a big difference between the crop corn and the silver queen corn. The silver queen corn was sweet. The ears filled out beautifully! Most of our meals were “farm to table,” which meant we picked or gathered the vegetables, took them to the house where my Mother and I would prepare them for dinner (lunch) and supper (dinner). There was always corn for dinner—corn on the cob, corn that was cut off the cob, and my dad’s favorite—corn pudding! As long as there was fresh corn in the garden, our meal included corn.”

Ears of corn ready for farm to table meal

“We also froze corn, usually 100 pints, so we would have enough corn to eat until the following summer. Once the fresh corn season was over, so were the corn puddings. It became a feature of the holiday, or special occasion, menu. “

“One of these occasions was Homecoming at church. Everyone knew there would be “farm fresh” vegetables and, of course, several corn puddings. By now, I was a newlywed looking for recipes, especially corn pudding. It would become a holiday tradition in our family. It was my dad’s favorite dish.”

corn cut up in bowl and ready for farm to table meal.

“The first Thanksgiving, after his death, I could not make that corn pudding. Well, it was also my nephew’s favorite, too. When he was fixing his plate, he turned to me and said, “Aunt Kay, where is my corn pudding?” I promised him I would make one for Christmas! And with that, I knew this simple corn pudding would continue in our family.”

Kay has kindly shared her family’s Corn Pudding Recipe with us. We can’t wait to give it a try!

“About the recipe: Mrs. Grace Barrett was a family friend who attended our church. She and my Dad were in school together. I failed to get my mother’s recipe before she died. So at one of those church Homecomings, I asked Mrs. Barrett for her recipe and she shared it with me. I hope you, too, will make this a part of your family’s tradition.”

½ C. Melted Butter
1 Pint Of Corn (I Prefer Yellow) (fresh, cut off the cobb, or frozen)
1 Egg – Beat Well
½ C. Sugar
Salt And Pepper To Taste
1 C. Milk
2 T Flour

“Pour melted butter into an 8×8 square, oven proof, baking dish. Evenly distribute the corn over the butter. Combine remaining ingredients and mix well. Pour evenly over the corn. Bake at 350 degrees for an hour (or the pudding does not shake in the middle.) Enjoy!”

Thank you so much for sharing your memory and recipe, Kay! This is a beautiful example of how family recipes bring people together and keep us close to our loved ones.