It was nice to learn that Edna lived to 101 years old.
So, corn pudding. This is pudding in the custardy sense, not in the gelatin sense. You just need corn, eggs, butter, milk, sugar, salt and a little bit of corn starch (or flour). Edna says it's great for any meal - alongside a salad at lunch or dinner, or at breakfast, drizzled with some maple syrup. This is ready for the oven in the time it takes to preheat it, so for that, I give it some convenience points.
As for taste, it was pretty corny. I liked the sweet/saltiness of it, and the custard was fairly light. Maple syrup was a nice topping, in the same way honey is a natural pairing with cornbread. I bet you could mix in some cheese instead, before baking, for a more savory pudding.
I think the main head-scratcher was figuring out what to eat with it. We paired it with some nice salty turkey bacon, which was good. Joel (who describes corn pudding as "interesting") thought it might be good on something, like a piece of toast. I agree with him there, especially since it kind of fell apart with a fork. Which gives it a few negative points for texture.
Schmecks? I'll give it a B+.
Here's the recipe if you'd like to try it for yourself:
adapted from Food that Really Schmecks by Edna Staebler
2 c. corn - fresh, frozen (thawed) or canned
1 tsp. salt
2 eggs, beaten
2 T. butter, melted
1 T. sugar
1 T. flour or cornstarch
1 c. milk
pepper to taste
Preheat the oven to 350, and grease an 8x8" baking dish. In a bowl, combine corn, salt, pepper butter, sugar, and flour. In a separate bowl, whisk eggs and milk together, then pour into corn mixture and combine. Pour everything into the prepared dish and bake 35-40 minutes, until the sides look puffy and barely brown.